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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 5252
Abbay Tripel Syndicate
1050 L 9.19% 20.13 1.085 1.015
All Grain 4340
vedo triplo
23 L 50.48% 0.65 1.500 1.115
All Grain 3326
Horehound Tripel
6.5 gal 8.39% 31.76 1.084 1.020
All Grain 2721
Tripel T-58
5.5 gal 7.11% 20.8 1.075 1.021
All Grain 2662
Tripel #1 - 3 gal
3.3 gal 8.77% 37.84 1.081 1.018
extract 2608
Chimay White
31 L 7.98% 28.4 1.075 1.014
All Grain 2581
La Fin Du Monde Clone
5 gal 9.16% 24.33 1.084 1.014
All Grain 2238
Le Freak Clone
12 gal 8.08% 143.32 1.080 1.018
All Grain 2177
La Trappe Quad clone
23 L 8.13% 15.36 1.071 1.009
All Grain 1304

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
DROS Tripel OSBoa
10 L 8.26% 36.42 1.078 1.015
BIAB 5
Tripel (tequila BA with honey)
8.5 gal 9.3% 43.82 1.079 1.012
All Grain 5
Godt for Drøvelen
25 L 9.03% 29.57 1.079 1.010
All Grain 17
Belgian Tripel
20.8 L 9.77% 52.54 1.083 1.008
All Grain 41
Belgian Tripel Sinnatrah
20 L 8.67% 31.22 1.080 1.014
All Grain 23
Drukken seilar
17 L 9.47% 29.06 1.082 1.010
All Grain 7
Belgian Tripel
5.5 gal 9.23% 0 1.089 1.019
BIAB 42
Tripel 1 BBL
24 gal 9.22% 34.96 1.090 1.020
All Grain 15
Triple the Fun
5.5 gal 9.45% 30.21 1.090 1.018
All Grain 34
My stout
20.1 L 7.64% 0 1.077 1.018
All Grain 7

Fermentables Used In Belgian Tripel Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Pilsner 283 Belgian Grain base malt 1.6°L
37 74% 5% - 100%
Cane Sugar 187 Sugar sugar 0°L
46 11% 0% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 183 Sugar sugar 0°L
38 11% 3% - 33%
Belgian - Aromatic 106 Belgian Grain roasted malt 38°L
33 3% 1% - 13%
German - Pilsner 106 German Grain base malt 1.6°L
38 73% 13% - 100%
American - Pilsner 67 American Grain base malt 1.8°L
37 71% 25% - 94%
Flaked Oats 62 Adjunct raw 2.2°L
33 5% 1% - 20%
Belgian - Biscuit 56 Belgian Grain roasted malt 23°L
35 4% 1% - 14%
Corn Sugar - Dextrose 48 Sugar sugar 0.5°L
42 11% 2% - 29%
Candi Syrup - Belgian Candi Syrup - Clear (0L) 46 Sugar sugar 0°L
32 11% 0% - 32%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 286 3.5 33% 3% - 100%
Styrian Goldings 178 5.5 36% 8% - 100%
Tettnanger 87 4.5 40% 6% - 100%
Hallertau Mittelfruh 65 3.75 34% 9% - 100%
Magnum 57 15 44% 6% - 100%
Hallertau Hersbrucker 41 4 36% 7% - 100%
East Kent Goldings 39 5 36% 13% - 80%
Perle 33 8.2 41% 2% - 64%
Domestic Hallertau 26 3.9 36% 13% - 100%
Amarillo 22 8.6 26% 9% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Aromatic 9 Belgian Grain roasted malt 38°L
33 78% 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%
German - Melanoidin 2 German Grain roasted malt 25°L
37 26% 2% - 50%
American - Aromatic Malt 2 American Grain base malt 20°L
35 100% 100% - 100%
United Kingdom - Pilsen 2 United Kingdom Grain base malt 1.8°L
36 61% 43% - 78%

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 81 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 63 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 54 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Mangrove Jack - Belgian Tripel M31 47 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
White Labs - Trappist Ale Yeast WLP500 47 White Labs Ale High Med-Low 77.5% 65°F 72°F
Wyeast - Belgian Ale 1214 32 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Ardennes 3522 27 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 23 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 66 Water Agt Mash 19% 0% - 100%
Whirlfloc 50 Water Agt Mash 56% 0% - 100%
Calcium Chloride (dihydrate) 34 Water Agt Mash 21% 0% - 100%
Lactic acid 28 Water Agt Mash 74% 0% - 100%
Table Salt 26 Water Agt Mash 3% 0% - 17%
Epsom Salt 25 Water Agt Mash 5% 0% - 20%
Irish Moss 25 Fining Boil 66% 0% - 100%
Calcium Chloride (dihydrate) 18 Water Agt Mash 13% 0% - 45%
Wyeast - Beer Nutrient 12 Water Agt Boil 60% 20% - 100%
Phosphoric acid 11 Water Agt Mash 62% 0% - 100%

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