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	1874
02 FARMHOUSE	28 L	6.57%	33.57	1.061	1.011		All Grain	1839
Abbay Tripel Syndicate	1050 L	9.19%	20.13	20.538	3.91877		All Grain	1753
Tripel #1 - 3 gal	3.3 gal	8.77%	37.84	1.081	1.018		extract	1343
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.02		All Grain	1156
Kjeller 5 Belgisk Trippel 25 l	25 L	8.85%	27.55	1.081	1.014		BIAB	1059
Le Freak Clone	12 gal	8.08%	143.32	1.08	1.018		All Grain	885
Westmalle Tripel Clone	6 gal	9.37%	40.4	1.079	1.008		All Grain	879
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	735
Chimay White	31 L	7.98%	28.4	1.075	1.014		All Grain	638

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Straffe Waldrik	16 L	8.07%	29.44	1.079	1.017		BIAB	8
26C - Belgian Tripel	24 L	8.79%	30.85	1.08	1.013		BIAB	5
26C SMH Tripel	5.5 gal	8.8%	33.12	1.083	1.015		extract	9
Belgain tripel	23 L	8.67%	21.2	1.084	1.018		extract	16
experimental Tripel	5 gal	9.56%	37.7	1.09	1.017		BIAB	12
Trippel	20 L	9.04%	35.22	1.077	1.008		All Grain	22
D Harv Tripel	6.25 gal	7.92%	39.33	1.065	1.005		All Grain	18
Golden Falcon Belgian Tripel	5 gal	8.61%	48.04	1.078	1.016		All Grain	26
Tripel	25 L	9.34%	27.19	1.084	1.013		All Grain	26
Belgian Triple Play	5 gal	8.64%	30.1	1.077	1.011		BIAB	19

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	165	Belgian	Grain	Base malt	1.6 °L	37	74%	6% - 100%
Belgian Candi SugarClear/Blond (0L)	104		Sugar	Sugar	0 °L	38	10%	3% - 33%
Cane Sugar	98		Sugar	Sugar	0 °L	46	12%	0% - 100%
Aromatic	62	Belgian	Grain	Roasted malt	38 °L	33	4%	1% - 13%
Pilsner	52	German	Grain	Base malt	1.6 °L	38	74%	17% - 100%
Belgian Candi SyrupClear (0L)	37		Sugar	Sugar	0 °L	32	12%	0% - 32%
Flaked Oats	36		Adjunct	Raw	2.2 °L	33	4%	1% - 13%
Pilsner	30	American	Grain	Base malt	1.8 °L	37	74%	41% - 94%
Biscuit	29	Belgian	Grain	Roasted malt	23 °L	35	4%	1% - 13%
Corn SugarDextrose	28		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	166	3.5	33%	3% - 100%
Styrian Goldings	104	5.5	35%	8% - 100%
Tettnanger	47	4.5	41%	13% - 100%
Hallertau Mittelfruh	33	3.75	32%	14% - 61%
Magnum	29	15	38%	11% - 100%
Hallertau Hersbrucker	27	4	36%	7% - 80%
East Kent Goldings	20	5	35%	13% - 67%
Domestic Hallertau	17	3.9	33%	17% - 75%
Perle	13	8.2	48%	25% - 100%
Sterling	12	8.7	46%	25% - 100%

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%
Aromatic	4	Belgian	Grain	Roasted malt	38 °L	33	71%	40% - 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	48	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Abbey Ale Yeast WLP530	39	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
Belgian Tripel M31	23	Mangrove Jack	Ale	n/a	Medium	85	64°F	82°F
Safbrew - Abbaye Yeast BE-256	22	Fermentis / Safale	Ale	.11	High	82	54°F	77°F
Belgian Ale 1214	21	Wyeast	Ale	0.12	Med-Low	75	68°F	78°F
Belgian Ale Yeast WLP550	14	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F
Belgian Ardennes 3522	13	Wyeast	Ale	0.12	High	74	65°F	85°F
Belgian Abby Ale II 1762	12	Wyeast	Ale	0.12	Medium	75	65°F	75°F
Safbrew - General/Belgian Yeast S-33	12	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Safbrew - Specialty Ale Yeast T-58	12	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	23	Fining	Boil	66%	0% - 100%
coriander	23	Spice	Boil	46%	1% - 100%
Irish Moss	19	Fining	Boil	71%	11% - 100%
yeast nutrient	18	Water Agt	Boil	51%	0% - 100%
Sweet Orange peel	12	Flavor	Boil	42%	1% - 100%
coriander seed	7	Spice	Boil	70%	3% - 100%
Orange Peel	6	Spice	Boil	48%	2% - 100%
gypsum	5	Water Agt	Mash	27%	0% - 50%
Whirfloc	5	Fining	Boil	86%	56% - 100%
Servomyces	5	Other	Primary	80%	33% - 100%
Protafloc	5	Fining	Boil	34%	0% - 100%

Photos