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 | 2729 | |
Abbay Tripel Syndicate |
1050 L | 9.19% | 20.13 | 20.538 | 3.91877 | All Grain | 2632 | |
vedo triplo |
23 L | 50.48% | 0.65 | 1.5 | 1.115 | All Grain | 2473 | |
Westmalle Tripel Clone |
6 gal | 9.37% | 40.4 | 1.079 | 1.008 | All Grain | 1912 | |
Tripel #1 - 3 gal |
3.3 gal | 8.77% | 37.84 | 1.081 | 1.018 | extract | 1813 | |
Horehound Tripel |
6.5 gal | 8.39% | 31.76 | 1.084 | 1.02 | All Grain | 1684 | |
Tripel T-58 |
5.5 gal | 7.11% | 20.8 | 1.075 | 1.021 | All Grain | 1328 | |
Le Freak Clone |
12 gal | 8.08% | 143.32 | 1.08 | 1.018 | All Grain | 1320 | |
Chimay White |
31 L | 7.98% | 28.4 | 1.075 | 1.014 | All Grain | 1278 | |
Belgian Tripel |
31 L | 8.65% | 26.54 | 18.6233 | 3.76921 | BIAB | 1198 |
Newest Belgian Tripel Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Tripel 2 |
16.5 gal | 7.81% | 39.98 | 1.077 | 1.018 | All Grain | 5 | |
Ale-Belgian Tripel |
2.5 gal | 9.35% | 32.88 | 1.083 | 1.012 | BIAB | 4 | |
Awesome Recipe |
20 L | 8.32% | 29.96 | 1.075 | 1.011 | All Grain | 10 | |
Tripel Gruit |
22 L | 9.27% | 0 | 1.084 | 1.014 | extract | 27 | |
Drunken Wives |
6 gal | 3.86% | 0 | 1.039 | 1.01 | All Grain | 6 | |
'Malle-Adjusted |
1 gal | 8.26% | 41.11 | 17.2848 | 2.80008 | BIAB | 9 | |
Golden Graham Tripel |
16 gal | 6.78% | 16.92 | 1.066 | 1.014 | All Grain | 13 | |
Typical Tripel |
5.5 gal | 9.4% | 39.66 | 1.084 | 1.012 | All Grain | 14 | |
Belgian Tripel |
5.5 gal | 8.83% | 36.15 | 1.083 | 1.016 | All Grain | 24 | |
Westmalle clone |
21.3 L | 8.72% | 41.66 | 1.08 | 1.013 | All Grain | 11 |
Fermentables Used In Belgian Tripel Recipes (View More)
Name | ||||||||
---|---|---|---|---|---|---|---|---|
Pilsner | ||||||||
Cane Sugar | ||||||||
Belgian Candi SugarClear/Blond (0L) | ||||||||
Aromatic | ||||||||
Pilsner | ||||||||
Pilsner | ||||||||
Flaked Oats | ||||||||
Corn SugarDextrose | ||||||||
Biscuit | ||||||||
Belgian Candi SyrupClear (0L) |
Hops Used In Belgian Tripel Recipes (View More)
Name | Uses | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Saaz | 204 | 3.3 | 32% | 3% - 100% |
Styrian Goldings | 127 | 5.5 | 36% | 8% - 100% |
Tettnanger | 62 | 4.5 | 41% | 6% - 100% |
Hallertau Mittelfruh | 46 | 4 | 33% | 9% - 83% |
Hallertau Hersbrucker | 33 | 4.6 | 34% | 7% - 80% |
Magnum | 33 | 14.5 | 42% | 11% - 100% |
East Kent Goldings | 23 | 5.3 | 34% | 13% - 67% |
Domestic Hallertau | 20 | 3.9 | 34% | 14% - 75% |
Sterling | 17 | 8.7 | 48% | 25% - 100% |
Perle | 17 | 5.7 | 42% | 21% - 64% |
Steeping Grains Used In Belgian Tripel Recipes (View More)
Name | Uses | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Pilsner | 5 | Belgian | Base malt | 1.6 °L | 20% - 100% | |||
Aromatic | 5 | Belgian | Roasted malt | 38 °L | 40% - 100% | |||
CaraVienne | 5 | Belgian | Crystal malt | 20 °L | 11% - 100% | |||
Munich - Light 10L | 4 | American | Base malt | 10 °L | 16% - 100% | |||
Caramel / Crystal 10L | 4 | American | Crystal malt | 10 °L | 50% - 100% | |||
Biscuit | 3 | Belgian | Roasted malt | 23 °L | 4% - 50% | |||
Carapils (Dextrine Malt) | 3 | American | Crystal malt | 1.8 °L | 33% - 100% | |||
Pilsen | 2 | United Kingdom | Base malt | 1.8 °L | 43% - 78% | |||
Aromatic Malt | 2 | American | Base malt | 20 °L | 100% - 100% | |||
Caramel / Crystal 40L | 2 | American | Crystal malt | 40 °L | 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 | 64 | Wyeast | Ale | 0.12 | Med-High | 76 | 64°F | 78°F |
Abbey Ale Yeast WLP530 | 42 | White Labs | Ale | High | Med-High | 77.5 | 66°F | 72°F |
Trappist Ale Yeast WLP500 | 37 | White Labs | Ale | High | Med-Low | 77.5 | 65°F | 72°F |
Safbrew - Abbaye Yeast BE-256 | 36 | Fermentis / Safale | Ale | .11 | High | 82 | 54°F | 77°F |
Belgian Tripel M31 | 26 | Mangrove Jack | Ale | n/a | Medium | 85 | 64°F | 82°F |
Belgian Ale 1214 | 22 | Wyeast | Ale | 0.12 | Med-Low | 75 | 68°F | 78°F |
Safbrew - Specialty Ale Yeast T-58 | 18 | Fermentis / Safale | Ale | 0.115 | High | 70 | 54°F | 77°F |
Belgian Ale Yeast WLP550 | 17 | White Labs | Ale | Med-High | Medium | 81.5 | 68°F | 78°F |
Belgian Ardennes 3522 | 14 | Wyeast | Ale | 0.12 | High | 74 | 65°F | 85°F |
Safbrew - General/Belgian Yeast S-33 | 13 | Fermentis / Safale | Ale | 0.115 | High | 70 | 54°F | 77°F |
Belgian Strong Ale 1388 | 12 | Wyeast | Ale | 0.12 | Low | 76 | 64°F | 80°F |
Other Ingredients Used In Belgian Tripel Recipes (View More)
Name | Uses | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
coriander | 29 | Flavor | Boil | 44% | 1% - 100% |
Whirlfloc | 27 | Fining | Boil | 66% | 0% - 100% |
yeast nutrient | 23 | Other | Boil | 49% | 0% - 100% |
Irish Moss | 22 | Other | Boil | 68% | 11% - 100% |
Gypsum | 22 | Water Agt | Mash | 26% | 0% - 100% |
Calcium Chloride | 21 | Water Agt | Mash | 27% | 0% - 100% |
Sweet Orange Peel | 17 | Flavor | Boil | 39% | 1% - 100% |
Orange Peel | 9 | Spice | Boil | 38% | 2% - 100% |
Coriander Seed | 8 | Spice | Boil | 74% | 3% - 100% |
Table Salt | 7 | Water Agt | Mash | 3% | 0% - 8% |
Protafloc | 7 | Fining | Boil | 45% | 0% - 100% |