Trappist Ale - Belgian Tripel

Top 10 Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgisk trippel	22.5 L	8.74%	38.53	1.079	1.012		All Grain	1909
vedo triplo	23 L	50.48%	0.65	1.5	1.115		All Grain	1661
Abbay Tripel Syndicate	1050 L	9.19%	20.13	20.538	3.91877		All Grain	1524
Tripel #1 - 3 gal	3.3 gal	8.77%	37.84	1.081	1.018		extract	1173
Kjeller 5 Belgisk Trippel 25 l	25 L	8.85%	27.55	1.081	1.014		BIAB	933
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.02		All Grain	914
Le Freak Clone	12 gal	8.08%	143.32	1.08	1.018		All Grain	660
Westmalle Tripel Clone	6 gal	9.37%	40.4	1.079	1.008		All Grain	562
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	494
Allagash Curieux	5.5 gal	9.69%	31.68	1.093	1.019		All Grain	476

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
SchuBrew Tripel	2 gal	8.44%	39.54	19.4094	4.08139		BIAB	6
Tripel La Trappe Clone	22 L	8.93%	13.16	1.081	1.013		BIAB	17
Awesome Recipe	1 gal	8.04%	25.95	1.075	1.014		BIAB	9
Tripel	130 L	7.29%	36.47	1.072	1.017		All Grain	11
Tripel	45 L	8.12%	15.9	1.076	1.018		All Grain	37
Belgian Tripel #1	5.5 gal	7.79%	35.61	1.079	1.02		All Grain	25
Triple	21 L	8.4%	13.02	1.077	1.013		BIAB	15
Kjeller 5 Belgisk Tripel - Temauke	25 L	9.14%	26.34	1.082	1.012		All Grain	21
Belgium Abbey Ale 1	4.5 L	8.27%	31.33	1.082	1.019		All Grain	23
27 mei	24 L	7.71%	32.62	1.077	1.019		All Grain	27

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	144	Belgian	Grain	Base malt	1.6 °L	37	74%	6% - 100%
Belgian Candi SugarClear/Blond (0L)	98		Sugar	Sugar	0 °L	38	11%	3% - 33%
Cane Sugar	88		Sugar	Sugar	0 °L	46	12%	0% - 100%
Aromatic	58	Belgian	Grain	Roasted malt	38 °L	33	4%	1% - 13%
Pilsner	48	German	Grain	Base malt	1.6 °L	38	73%	17% - 94%
Belgian Candi SyrupClear (0L)	35		Sugar	Sugar	0 °L	32	12%	0% - 32%
Flaked Oats	33		Adjunct	Raw	2.2 °L	33	4%	1% - 13%
Pilsner	31	American	Grain	Base malt	1.8 °L	37	74%	41% - 94%
Biscuit	27	Belgian	Grain	Roasted malt	23 °L	35	4%	1% - 13%
Corn SugarDextrose	25		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	147	3.5	33%	3% - 100%
Styrian Goldings	89	5.5	34%	8% - 100%
Tettnanger	40	4.5	41%	13% - 100%
Hallertau Mittelfruh	30	3.75	32%	14% - 61%
Magnum	27	15	36%	11% - 100%
Hallertau Hersbrucker	22	4	37%	10% - 80%
East Kent Goldings	18	5	34%	13% - 67%
Domestic Hallertau	15	3.9	33%	17% - 75%
Northern Brewer	11	7.8	47%	20% - 100%
Perle	11	8.2	46%	25% - 64%

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	43	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	20	Wyeast	Ale	0.12	Med-Low	75	68°F	78°F
Belgian Tripel M31	18	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 Ale Yeast WLP550	12	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F
Belgian Abby Ale II 1762	11	Wyeast	Ale	0.12	Medium	75	65°F	75°F
Belgian Ardennes 3522	11	Wyeast	Ale	0.12	High	74	65°F	85°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	20	Fining	Boil	66%	0% - 100%
Irish Moss	18	Fining	Boil	74%	11% - 100%
Coriander	18	Spice	Boil	51%	1% - 100%
yeast nutrient	14	Other	Boil	44%	0% - 100%
sweet orange peel	11	Flavor	Boil	43%	1% - 100%
Coriander seed	7	Spice	Boil	70%	3% - 100%
Servomyces	5	Other	Boil	80%	33% - 100%
orange peel	5	Flavor	Boil	57%	2% - 100%
Whirfloc	5	Fining	Boil	86%	56% - 100%
Protafloc	4	Fining	Boil	17%	0% - 33%
Orange peel, sweet	3	Spice	Boil	66%	10% - 100%

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