Trappist Ale - Belgian Tripel

Top 10 Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
vedo triplo	23 L	50.48%	0.65	1.5	1.115		All Grain	2105
Abbay Tripel Syndicate	1050 L	9.19%	20.13	20.538	3.91877		All Grain	2017
Tripel #1 - 3 gal	3.3 gal	8.77%	37.84	1.081	1.018		extract	1501
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.02		All Grain	1336
Westmalle Tripel Clone	6 gal	9.37%	40.4	1.079	1.008		All Grain	1181
Le Freak Clone	12 gal	8.08%	143.32	1.08	1.018		All Grain	1016
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	936
Chimay White	31 L	7.98%	28.4	1.075	1.014		All Grain	831
La Trappe Quad clone	23 L	8.13%	15.36	1.071	1.009		All Grain	673
Triple ipa	21 L	8.95%	77.09	18.5975	2.19309		All Grain	562

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Tripel	5.5 gal	10.57%	17.89	1.095	1.014		All Grain	9
Back to Antwerp - Belgian Tripel	24 L	7.92%	20.71	1.078	1.018		All Grain	7
Woodan Tripel	20 L	9.85%	31.55	1.09	1.015		All Grain	13
Tripel	5.5 gal	7.65%	0	1.074	1.016		All Grain	10
Belgian Tripel(DG shin)	21 L	6.87%	38.43	1.071	1.019		All Grain	9
Monastic Fantastic	5.5 gal	7.49%	32.43	1.065	1.008		Partial Mash	11
John at the Bar	20 gal	9.39%	48.34	1.085	1.013		BIAB	8
#6 - La Carlito	20 L	5.89%	28.22	1.064	1.019		BIAB	5
Mesing Tripel	1200 L	8.49%	26.67	1.074	1.009		All Grain	13
Tripel Belga-Guaraciense	64 L	9.29%	27.4	1.081	1.01		All Grain	12

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	179	Belgian	Grain	Base malt	1.6 °L	37	74%	6% - 100%
Cane Sugar	110		Sugar	Sugar	0 °L	46	12%	0% - 100%
Belgian Candi SugarClear/Blond (0L)	106		Sugar	Sugar	0 °L	38	11%	3% - 33%
Aromatic	67	Belgian	Grain	Roasted malt	38 °L	33	4%	1% - 13%
Pilsner	60	German	Grain	Base malt	1.6 °L	38	74%	17% - 100%
Belgian Candi SyrupClear (0L)	38		Sugar	Sugar	0 °L	32	12%	0% - 32%
Flaked Oats	38		Adjunct	Raw	2.2 °L	33	4%	1% - 13%
Biscuit	31	Belgian	Grain	Roasted malt	23 °L	35	4%	1% - 13%
Pilsner	31	American	Grain	Base malt	1.8 °L	37	73%	41% - 94%
Corn SugarDextrose	29		Sugar	Sugar	0.5 °L	46	11%	3% - 25%

Hops Used In Belgian Tripel Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	173	3.5	33%	3% - 100%
Styrian Goldings	112	5.5	36%	8% - 100%
Tettnanger	54	4.5	43%	13% - 100%
Hallertau Mittelfruh	35	3.75	32%	14% - 83%
Hallertau Hersbrucker	29	4	35%	7% - 80%
Magnum	29	15	41%	11% - 100%
East Kent Goldings	22	5	35%	13% - 67%
Domestic Hallertau	20	3.9	35%	17% - 75%
Perle	15	8.2	46%	21% - 100%
Northern Brewer	14	7.8	46%	20% - 67%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Aromatic	5	Belgian	Grain	Roasted malt	38 °L	33	77%	40% - 100%
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%
Munich - Light 10L	3	American	Grain	Base malt	10 °L	33	58%	16% - 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%
Carapils (Dextrine Malt)	3	American	Grain	Crystal malt	1.8 °L	33	78%	33% - 100%
Aromatic Malt	2	American	Grain	Base malt	20 °L	35	100%	100% - 100%
Caramel / Crystal 40L	2	American	Grain	Crystal malt	40 °L	34	75%	50% - 100%
Pilsen	2	United Kingdom	Grain	Base malt	1.8 °L	36	61%	43% - 78%

Yeasts Used In Belgian Tripel Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Trappist High Gravity 3787	51	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Abbey Ale Yeast WLP530	40	White Labs	Ale	High	Med-High	77.5	66°F	72°F
Trappist Ale Yeast WLP500	29	White Labs	Ale	High	Med-Low	77.5	65°F	72°F
Safbrew - Abbaye Yeast BE-256	26	Fermentis / Safale	Ale	.11	High	82	54°F	77°F
Belgian Tripel M31	25	Mangrove Jack	Ale	n/a	Medium	85	64°F	82°F
Belgian Ale 1214	23	Wyeast	Ale	0.12	Med-Low	75	68°F	78°F
Safbrew - Specialty Ale Yeast T-58	16	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Safbrew - General/Belgian Yeast S-33	14	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Ale Yeast WLP550	14	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F
Belgian Abby Ale II 1762	13	Wyeast	Ale	0.12	Medium	75	65°F	75°F
Belgian Ardennes 3522	12	Wyeast	Ale	0.12	High	74	65°F	85°F

Other Ingredients Used In Belgian Tripel Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Whirlfloc	25	Fining	Boil	65%	0% - 100%
Coriander	25	Spice	Boil	42%	1% - 100%
Irish moss	20	Fining	Boil	71%	11% - 100%
Yeast nutrient	20	Other	Boil	51%	0% - 100%
Sweet Orange Peel	13	Spice	Boil	39%	1% - 100%
gypsum	10	Water Agt	Mash	28%	0% - 100%
Orange Peel	9	Spice	Boil	38%	2% - 100%
Calcium Chloride	8	Water Agt	Mash	12%	0% - 50%
Coriander Seed	7	Spice	Boil	70%	3% - 100%
Whirfloc	5	Fining	Boil	86%	56% - 100%
Servomyces	5	Other	Primary	80%	33% - 100%

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