Trappist Ale - Belgian Tripel

Top 10 Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Trappist Style Tripel (great Westmalle clone)	21 L	9.29%	23.77	19.5274	3.71451		All Grain	3735
She Devil Tripel	20.8 L	9.62%	34.96	1.097	1.023		BIAB	1772
Belgisk trippel	22.5 L	8.74%	38.53	1.079	1.012		All Grain	1621
vedo triplo	23 L	50.48%	0.65	1.5	1.115		All Grain	1512
Abbay Tripel Syndicate	1050 L	9.19%	20.13	20.538	3.91877		All Grain	1349
Tripel #1 - 3 gal	3.3 gal	8.77%	37.84	1.081	1.018		extract	1017
Kjeller 5 Belgisk Trippel 25 l	25 L	8.85%	27.55	1.081	1.014		BIAB	805
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.02		All Grain	775
Tripel Karmeliet	23 L	8.48%	18.19	1.072	1.007		extract	727
Le Freak Clone	12 gal	8.08%	143.32	1.08	1.018		All Grain	539

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
A Well-Made Tripel	1 gal	4.67%	35.94	1.047	1.011		All Grain	5
Chimay Blue 3-17-18	5 gal	8.66%	34.23	1.079	1.013		BIAB	12
Duvel Clone MAR17	5 gal	7.35%	22.94	1.068	1.012		BIAB	7
Small batch Westmalle	5 L	8.76%	23.15	1.084	1.017		BIAB	33
Kaptein Sabeltann	23.1 L	10.33%	27.59	1.102	1.023		All Grain	13
Tripel	5.5 gal	9.13%	12.99	1.084	1.014		BIAB	47
Tube 3 Tripel	240 gal	7.94%	36.23	1.076	1.016		All Grain	20
Man the Rails Quad	10 gal	10.12%	54.54	1.092	1.015		extract	17
Belgisk trippel	20 L	10.77%	36.95	1.099	1.017		BIAB	31
Maple Sap Tripel	20 gal	8.66%	25.22	1.08	1.014		All Grain	32

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	138	Belgian	Grain	Base malt	1.6 °L	37	74%	6% - 100%
Belgian Candi SugarClear/Blond (0L)	96		Sugar	Sugar	0 °L	38	10%	3% - 33%
Cane Sugar	82		Sugar	Sugar	0 °L	46	12%	0% - 100%
Aromatic	55	Belgian	Grain	Roasted malt	38 °L	33	4%	1% - 13%
Pilsner	46	German	Grain	Base malt	1.6 °L	38	73%	17% - 94%
Belgian Candi SyrupClear (0L)	35		Sugar	Sugar	0 °L	32	12%	0% - 32%
Pilsner	30	American	Grain	Base malt	1.8 °L	37	75%	41% - 94%
Flaked Oats	30		Adjunct	Raw	2.2 °L	33	4%	1% - 13%
Biscuit	27	Belgian	Grain	Roasted malt	23 °L	35	4%	1% - 13%
Corn SugarDextrose	24		Sugar	Sugar	0.5 °L	46	12%	3% - 25%

Hops Used In Belgian Tripel Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	143	3.5	33%	3% - 100%
Styrian Goldings	88	5.5	34%	8% - 100%
Tettnanger	38	4.5	40%	13% - 85%
Hallertau Mittelfruh	30	3.75	32%	14% - 61%
Magnum	25	15	38%	11% - 100%
Hallertau Hersbrucker	21	4	36%	10% - 80%
East Kent Goldings	19	5	36%	13% - 75%
Domestic Hallertau	15	3.9	33%	17% - 75%
Perle	11	8.2	48%	25% - 75%
Sterling	10	8.7	48%	25% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
CaraVienne	5	Belgian	Grain	Crystal malt	20 °L	34	56%	11% - 100%
Pilsner	4	Belgian	Grain	Base malt	1.6 °L	37	60%	39% - 100%
Aromatic	4	Belgian	Grain	Roasted malt	38 °L	33	71%	40% - 100%
Biscuit	3	Belgian	Grain	Roasted malt	23 °L	35	33%	4% - 50%
Caramel / Crystal 10L	3	American	Grain	Crystal malt	10 °L	35	83%	50% - 100%
Munich - Light 10L	2	American	Grain	Base malt	10 °L	33	36%	16% - 57%
Aromatic Malt	2	American	Grain	Base malt	20 °L	35	100%	100% - 100%
Pilsen	2	United Kingdom	Grain	Base malt	1.8 °L	36	61%	43% - 78%
Victory	2	American	Grain	Roasted malt	28 °L	34	53%	6% - 100%
Caramel / Crystal 40L	2	American	Grain	Crystal malt	40 °L	34	75%	50% - 100%

Yeasts Used In Belgian Tripel Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Trappist High Gravity 3787	40	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Abbey Ale Yeast WLP530	35	White Labs	Ale	High	Med-High	77.5	66°F	72°F
Trappist Ale Yeast WLP500	27	White Labs	Ale	High	Med-Low	77.5	65°F	72°F
Safbrew - Abbaye Yeast	21	Fermentis / Safale	Ale	.11	High	82	54°F	77°F
Belgian Ale 1214	19	Wyeast	Ale	0.12	Med-Low	75	68°F	78°F
Belgian Tripel M31	17	Mangrove Jack	Ale	n/a	Medium	85	64°F	82°F
Safbrew - Specialty Ale Yeast T-58	12	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Ardennes 3522	11	Wyeast	Ale	0.12	High	74	65°F	85°F
Belgian Ale Yeast WLP550	11	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F
Belgian Abby Ale II 1762	10	Wyeast	Ale	0.12	Medium	75	65°F	75°F
Safbrew - General/Belgian Yeast S-33	10	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F

Other Ingredients Used In Belgian Tripel Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
whirlfloc	19	Fining	Boil	64%	0% - 100%
Irish Moss	18	Fining	Boil	74%	11% - 100%
Coriander	16	Spice	Boil	50%	1% - 100%
yeast nutrient	14	Other	Boil	44%	0% - 100%
Sweet Orange Peel	10	Spice	Boil	43%	1% - 100%
Coriander Seed	7	Spice	Boil	70%	3% - 100%
Whirfloc	5	Fining	Boil	86%	56% - 100%
orange peel	5	Herb	Boil	57%	2% - 100%
Servomyces	5	Other	Primary	80%	33% - 100%
Protafloc	4	Fining	Boil	17%	0% - 33%
gypsum	3	Water Agt	Mash	31%	2% - 50%

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