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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 7489
Abbay Tripel Syndicate
1050 L 9.19% 20.13 1.085 1.015
All Grain 5699
La Fin Du Monde Clone
5 gal 9.16% 24.33 1.084 1.014
All Grain 4839
Tripel T-58
5.5 gal 7.11% 20.8 1.075 1.021
All Grain 3942
vedo triplo
23 L 50.48% 0.65 1.500 1.115
All Grain 3786
Chimay White
31 L 7.98% 28.4 1.075 1.014
All Grain 3619
Horehound Tripel
6.5 gal 8.39% 31.76 1.084 1.020
All Grain 3420
Le Freak Clone
12 gal 8.08% 143.32 1.080 1.018
All Grain 2641
La Trappe Quad clone
23 L 8.13% 15.36 1.071 1.009
All Grain 2068
26C1. Belgian Tripel
5.5 gal 9.11% 43.79 1.083 1.014
All Grain 1702

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
OBK Belgian Quad
1 gal 9.06% 28.57 1.092 1.023
BIAB 5
Tripel Karmeliet clone
5 L 8.14% 25.77 1.077 1.015
All Grain 16
Loki's Truth Seerum
5.5 gal 9.85% 73.89 1.085 1.010
BIAB 9
Een Halve Tripel
20 L 7.61% 27.12 1.070 1.012
BIAB 11
Belgian Tripel
10.5 gal 9.94% 47.19 1.096 1.020
All Grain 40
tripel
41 L 9.31% 35.7 1.082 1.011
All Grain 8
PHB Lockdown Tripel 2020
6.5 gal 10.13% 39.79 1.089 1.012
All Grain 11
Belgian Tripel
5.5 gal 8.75% 33.87 1.082 1.015
All Grain 15
Belgian Tripel
23 L 9.59% 33.95 1.084 1.010
All Grain 12
Monneke
20 L 8.15% 74.02 1.077 1.015
All Grain 9

Fermentables Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 221 Belgian Grain base malt 1.6°L
37 74% 6% - 100%
Cane Sugar 139 Sugar sugar 0°L
46 11% 0% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 133 Sugar sugar 0°L
38 11% 3% - 33%
Belgian - Aromatic 75 Belgian Grain roasted malt 38°L
33 3% 1% - 13%
German - Pilsner 74 German Grain base malt 1.6°L
38 75% 17% - 94%
American - Pilsner 48 American Grain base malt 1.8°L
37 72% 29% - 90%
Flaked Oats 44 Adjunct raw 2.2°L
33 5% 1% - 20%
Belgian - Biscuit 41 Belgian Grain roasted malt 23°L
35 4% 1% - 13%
Corn Sugar - Dextrose 40 Sugar sugar 0.5°L
42 11% 3% - 25%
Candi Syrup - Belgian Candi Syrup - Clear (0L) 37 Sugar sugar 0°L
32 12% 0% - 32%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 224 3.5 33% 3% - 100%
Styrian Goldings 129 5.5 36% 8% - 100%
Tettnanger 67 4.5 41% 6% - 100%
Hallertau Mittelfruh 48 3.75 33% 9% - 100%
Magnum 41 15 41% 5% - 100%
Hallertau Hersbrucker 34 4 36% 7% - 80%
Perle 26 8.2 41% 17% - 64%
East Kent Goldings 25 5 34% 13% - 67%
Domestic Hallertau 21 3.9 33% 13% - 75%
Cascade 19 7 32% 10% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Aromatic 6 Belgian Grain roasted malt 38°L
33 81% 40% - 100%
Belgian - CaraVienne 5 Belgian Grain crystal malt 20°L
34 56% 11% - 100%
Belgian - Pilsner 4 Belgian Grain base malt 1.6°L
37 60% 39% - 100%
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 78% 33% - 100%
Munich - Light 10L 3 Grain specialty malt 10°L
33 58% 16% - 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%
United Kingdom - Pilsen 2 United Kingdom Grain base malt 1.8°L
36 61% 43% - 78%
Aromatic Malt 2 Grain specialty malt 20°L
35 100% 100% - 100%
American - Caramel / Crystal 40L 2 American Grain crystal malt 40°L
34 75% 50% - 100%

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 68 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Abbey Ale Yeast WLP530 46 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 43 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Monastary Ale Yeast WLP500 32 White Labs Ales High Medium 77.5% 65°F 72°F
Mangrove Jack - Belgian Tripel M31 29 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Wyeast - Belgian Ale 1214 23 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Wyeast - Belgian Ardennes 3522 19 Wyeast Ale 0.12 High 74% 65°F 85°F
White Labs - Belgian Ale Yeast WLP550 18 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 17 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - General/Belgian Yeast S-33 15 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 40 Water Agt Mash 13% 0% - 100%
Whirlfloc 35 Fining Boil 58% 0% - 100%
Calcium Chloride (dihydrate) 24 Water Agt Mash 24% 0% - 100%
Lactic acid 21 Water Agt Mash 85% 32% - 100%
Irish Moss 20 Fining Boil 67% 1% - 100%
Epsom Salt 18 Water Agt Mash 4% 0% - 19%
Table Salt 15 Water Agt Mash 1% 0% - 6%
Calcium Chloride (dihydrate) 14 Water Agt Mash 8% 0% - 40%
Wyeast - Beer Nutrient 9 Water Agt Boil 53% 1% - 99%
Phosphoric acid 7 Water Agt Mash 58% 0% - 100%

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