Trappist Ale - Belgian Tripel

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	2344
vedo triplo	23 L	50.48%	0.65	1.5	1.115		All Grain	2327
Abbay Tripel Syndicate	1050 L	9.19%	20.13	20.538	3.91877		All Grain	2324
Tripel #1 - 3 gal	3.3 gal	8.77%	37.84	1.081	1.018		extract	1690
Westmalle Tripel Clone	6 gal	9.37%	40.4	1.079	1.008		All Grain	1534
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.02		All Grain	1531
Le Freak Clone	12 gal	8.08%	143.32	1.08	1.018		All Grain	1169
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	1139
Chimay White	31 L	7.98%	28.4	1.075	1.014		All Grain	1054
La Trappe Quad clone	23 L	8.13%	15.36	1.071	1.009		All Grain	870

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Merica Trippin	5 gal	8.65%	40.42	1.09	1.024		All Grain	3
Tripel	200 L	7.49%	25.2	1.08	1.023		All Grain	15
Tribel	5 gal	8.42%	43.4	1.076	1.012		All Grain	5
Awesome Recipe	23 L	8.92%	32.76	1.082	1.014		All Grain	14
St. Bearius	21 L	8.07%	28.3	1.078	1.017		All Grain	9
Six Sixty Seven	4.5 gal	7.29%	29.86	1.081	1.025		All Grain	15
old flaw tripel	10 L	8.94%	25.4	1.079	1.011		All Grain	14
Tripel	6.25 gal	7.92%	42.56	1.076	1.016		All Grain	22
Honey Trap	5.5 gal	10.01%	18.38	1.095	1.018		All Grain	21
Belgian Tr	25 L	8.2%	0	20.0684	5.28548		All Grain	16

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	193	Belgian	Grain	Base malt	1.6 °L	37	75%	6% - 100%
Belgian Candi SugarClear/Blond (0L)	118		Sugar	Sugar	0 °L	38	10%	3% - 33%
Cane Sugar	114		Sugar	Sugar	0 °L	46	12%	0% - 100%
Aromatic	74	Belgian	Grain	Roasted malt	38 °L	33	4%	1% - 13%
Pilsner	61	German	Grain	Base malt	1.6 °L	38	72%	13% - 100%
Pilsner	38	American	Grain	Base malt	1.8 °L	37	72%	33% - 94%
Flaked Oats	38		Adjunct	Raw	2.2 °L	33	5%	1% - 13%
Biscuit	35	Belgian	Grain	Roasted malt	23 °L	35	4%	1% - 13%
Belgian Candi SyrupClear (0L)	35		Sugar	Sugar	0 °L	32	12%	0% - 32%
Corn SugarDextrose	33		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	186	3.5	33%	3% - 100%
Styrian Goldings	116	5.5	36%	8% - 100%
Tettnanger	58	4.5	42%	8% - 100%
Hallertau Mittelfruh	38	3.75	32%	9% - 83%
Magnum	34	15	42%	11% - 100%
Hallertau Hersbrucker	32	4	34%	7% - 80%
East Kent Goldings	22	5	35%	13% - 67%
Domestic Hallertau	19	3.9	35%	17% - 75%
Cascade	17	7	29%	10% - 63%
Perle	16	8.2	46%	21% - 100%

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	4	American	Grain	Base malt	10 °L	33	68%	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%
Pilsen	2	United Kingdom	Grain	Base malt	1.8 °L	36	61%	43% - 78%
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%

Yeasts Used In Belgian Tripel Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Trappist High Gravity 3787	53	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Abbey Ale Yeast WLP530	41	White Labs	Ale	High	Med-High	77.5	66°F	72°F
Safbrew - Abbaye Yeast BE-256	33	Fermentis / Safale	Ale	.11	High	82	54°F	77°F
Trappist Ale Yeast WLP500	31	White Labs	Ale	High	Med-Low	77.5	65°F	72°F
Belgian Tripel M31	27	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
Belgian Ale Yeast WLP550	17	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F
Safbrew - Specialty Ale Yeast T-58	17	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Ardennes 3522	14	Wyeast	Ale	0.12	High	74	65°F	85°F
Safbrew - General/Belgian Yeast S-33	14	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Abby Ale II 1762	12	Wyeast	Ale	0.12	Medium	75	65°F	75°F

Other Ingredients Used In Belgian Tripel Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Coriander	27	Spice	Boil	40%	1% - 100%
Whirlfloc	26	Fining	Boil	66%	0% - 100%
Irish Moss	22	Fining	Boil	68%	11% - 100%
Yeast Nutrient	21	Other	Boil	50%	0% - 100%
sweet orange peel	17	Spice	Boil	34%	1% - 100%
gypsum	15	Water Agt	Mash	24%	0% - 100%
Calcium Chloride	14	Water Agt	Mash	19%	0% - 100%
orange peel	9	Flavor	Boil	38%	2% - 100%
coriander seed	7	Spice	Boil	70%	3% - 100%
Epsom Salt	6	Water Agt	Mash	7%	0% - 20%
Table Salt	5	Water Agt	Mash	3%	0% - 6%

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