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Trappist Ale - Belgian Tripel

BJCP Style Guide

Top 10 Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
She Devil Tripel
20.8 L 9.62% 34.96 1.097 1.023
BIAB 6901
Abbay Tripel Syndicate
1050 L 9.19% 20.13 1.085 1.015
All Grain 5325
La Fin Du Monde Clone
5 gal 9.16% 24.33 1.084 1.014
All Grain 4052
vedo triplo
23 L 50.48% 0.65 1.500 1.115
All Grain 3694
Tripel T-58
5.5 gal 7.11% 20.8 1.075 1.021
All Grain 3599
Chimay White
31 L 7.98% 28.4 1.075 1.014
All Grain 3342
Horehound Tripel
6.5 gal 8.39% 31.76 1.084 1.020
All Grain 3287
Tripel #1 - 3 gal
3.3 gal 8.77% 37.84 1.081 1.018
extract 2935
Le Freak Clone
12 gal 8.08% 143.32 1.080 1.018
All Grain 2515
La Trappe Quad clone
23 L 8.13% 15.36 1.071 1.009
All Grain 1882

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Amber #2
8 L 7.96% 35 1.075 1.014
All Grain 6
20200527-Belgian Tripel-Voodoo-3
19 L 9.09% 27.27 1.087 1.018
All Grain 13
Tripel
5.5 gal 7.77% 0 1.073 1.014
All Grain 3
Belgisk trippel med honning
22 L 7.91% 23.37 1.077 1.017
All Grain 5
Awesome Recipe
20 L 9.03% 32.86 1.086 1.018
All Grain 3
Orange Belgium Tripel
5 L 9.32% 54.69 1.078 1.007
All Grain 33
Isolationist
16 L 11.64% 21.83 1.101 1.012
All Grain 8
Strict Observance Trippel
5 gal 10.71% 39.16 1.093 1.011
BIAB 26
My Wish
5.5 gal 9.22% 48.91 1.083 1.012
BIAB 5
New Abby
20 gal 9.31% 40.34 1.087 1.016
All Grain 15

Fermentables Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 311 Belgian Grain base malt 1.6°L
37 74% 5% - 100%
Cane Sugar 208 Sugar sugar 0°L
46 11% 0% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 204 Sugar sugar 0°L
38 11% 3% - 33%
German - Pilsner 118 German Grain base malt 1.6°L
38 74% 13% - 100%
Belgian - Aromatic 113 Belgian Grain roasted malt 38°L
33 3% 1% - 13%
American - Pilsner 80 American Grain base malt 1.8°L
37 72% 25% - 94%
Flaked Oats 67 Adjunct raw 2.2°L
33 5% 1% - 20%
Belgian - Biscuit 64 Belgian Grain roasted malt 23°L
35 4% 1% - 19%
Corn Sugar - Dextrose 58 Sugar sugar 0.5°L
42 11% 2% - 29%
Honey 52 Sugar sugar 2°L
35 12% 1% - 100%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 311 3.5 34% 3% - 100%
Styrian Goldings 186 5.5 37% 8% - 100%
Tettnanger 94 4.5 41% 6% - 100%
Hallertau Mittelfruh 74 3.75 35% 9% - 100%
Magnum 69 15 42% 5% - 100%
Hallertau Hersbrucker 45 4 36% 7% - 100%
East Kent Goldings 41 5 36% 13% - 80%
Perle 37 8.2 42% 17% - 64%
Domestic Hallertau 28 3.9 37% 13% - 100%
Yakima Chief Hops - Cascade 27 6.3 29% 10% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Aromatic 8 Belgian Grain roasted malt 38°L
33 76% 20% - 100%
Belgian - CaraVienne 5 Belgian Grain crystal malt 20°L
34 56% 11% - 100%
Belgian - Pilsner 5 Belgian Grain base malt 1.6°L
37 60% 39% - 100%
American - Munich - Light 10L 4 American Grain base malt 10°L
33 68% 16% - 100%
American - Carapils (Dextrine Malt) 4 American Grain crystal malt 1.8°L
33 83% 33% - 100%
Belgian - Biscuit 3 Belgian Grain roasted malt 23°L
35 33% 4% - 50%
American - Caramel / Crystal 10L 3 American Grain crystal malt 10°L
35 83% 50% - 100%
American - Victory 3 American Grain roasted malt 28°L
34 40% 6% - 100%
German - Melanoidin 2 German Grain roasted malt 25°L
37 26% 2% - 50%
German - Abbey Malt 2 German Grain base malt 17°L
33 32% 10% - 55%

Yeasts Used In Belgian Tripel Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Trappist High Gravity 3787 90 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 70 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 68 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Mangrove Jack - Belgian Tripel M31 54 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
White Labs - Trappist Ale Yeast WLP500 50 White Labs Ale High Med-Low 77.5% 65°F 72°F
Wyeast - Belgian Ale 1214 34 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Ardennes 3522 30 Wyeast Ale 0.12 High 74% 65°F 85°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 25 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Ale Yeast WLP550 24 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis - Safbrew - General/Belgian Yeast S-33 17 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F

Other Ingredients Used In Belgian Tripel Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 76 Water Agt Mash 16% 0% - 100%
Whirlfloc 56 Water Agt Boil 54% 0% - 100%
Lactic acid 37 Water Agt Mash 77% 0% - 100%
Calcium Chloride (dihydrate) 34 Water Agt Mash 21% 0% - 100%
Epsom Salt 32 Water Agt Mash 5% 0% - 25%
Irish Moss 27 Fining Boil 68% 0% - 100%
Table Salt 27 Water Agt Mash 3% 0% - 17%
Calcium Chloride (dihydrate) 25 Water Agt Mash 12% 0% - 100%
Wyeast - Beer Nutrient 22 Water Agt Primary 56% 0% - 100%
Phosphoric acid 12 Water Agt Sparge 65% 0% - 100%

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