Trappist Ale - Belgian Tripel - Beer Recipes | Brewer's Friend
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Trappist Ale - Belgian Tripel


A pale, somewhat spicy, dry, strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable be

Flavor Profile: Marriage of spicy, fruity and alcohol flavors supported by a soft, rounded grainy-sweet malt impression, occasionally with a very light honey note. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or

Ingredients: Pilsner malt, typically with pale sugar adjuncts. Saazer-type hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation

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 14092
Tripel T-58
5.5 gal 7.11% 20.8 1.075 1.021
All Grain 8294
Horehound Tripel
6.5 gal 8.39% 31.76 1.084 1.020
All Grain 5999
vedo triplo
23 L 50.48% 0.65 1.500 1.115
All Grain 5359
Le Freak Clone
12 gal 8.08% 143.32 1.080 1.018
All Grain 4813
Honey Tripel
5.75 gal 8.67% 38.98 1.081 1.015
All Grain 3158
26C.Belgian Tripel(25.02.18)
21 L 9.53% 34.26 1.081 1.008
All Grain 2319
Trippel Trappist Ale
30 L 8.37% 10.39 1.081 1.017
All Grain 2317
Belgian Tripel (Martin Keen)
6.1 gal 7.46% 23.45 1.070 1.013
All Grain 1806
Tripel Trubbel
5 gal 9.17% 29.38 1.081 1.011
All Grain 1803

Newest Belgian Tripel Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian Tripel
5 gal 9.75% 36.89 1.081 1.007
All Grain 18
Belgian DIPA w/ Blood Orange
76 gal 8.02% 44.44 1.070 1.012
All Grain 25
Belgian Tripel w/ Blood Orange
76 gal 8.79% 30.35 1.076 1.012
All Grain 39
Birthday Tripel
5 gal 9.48% 26.98 1.089 1.017
All Grain 26
Belgian Tripel
25 L 7.58957% 17.6906 1.073 1.015
All Grain 13
Belgian Tripel
20 L 7.39% 31.57 1.068 1.012
All Grain 29
Belgian Triplel Brew House
100 L 7.6% 23.49 1.084 1.026
All Grain 45
SB Belgian Tripel
11 gal 8.52% 41.55 1.084 1.019
All Grain 31
Belgian Tripel
18 L 8.51% 24.81 1.081 1.016
All Grain 38
Bravell Tripel
27 L 9.02% 26.35 1.082 1.014
BIAB 42

Fermentables Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 431 Belgian Grain base malt 1.6°L
37 74% 5% - 100%
Belgian Candi Sugar - Clear/Blond (0L) 403 Sugar sugar 0°L
38 11% 2% - 33%
Cane Sugar 375 Sugar sugar 0°L
46 11% 0% - 100%
Aromatic 154 Grain base malt 38°L
33 4% 1% - 86%
German - Pilsner 142 German Grain base malt 1.6°L
38 73% 12% - 100%
Flaked Oats 112 Adjunct raw 2.2°L
33 5% 1% - 20%
American - Pilsner 109 American Grain base malt 1.8°L
37 72% 15% - 100%
Aromatic Malt 100 Grain specialty malt 20°L
35 5% 1% - 90%
Corn Sugar - Dextrose 98 Sugar sugar 0.5°L
42 10% 2% - 27%
Belgian - Biscuit 86 Belgian Grain roasted malt 23°L
35 4% 1% - 14%

Hops Used In Belgian Tripel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 558 3.5 34% 3% - 100%
Styrian Goldings 298 5.5 38% 8% - 100%
Tettnanger 157 4.5 41% 6% - 100%
Hallertau Mittelfruh 136 3.75 34% 7% - 100%
Magnum 112 15 41% 5% - 100%
East Kent Goldings 67 5 35% 9% - 80%
Hallertau Hersbrucker 58 4 34% 5% - 100%
Perle 56 8.2 40% 14% - 100%
Fuggles 40 4.5 32% 11% - 75%
Cascade 39 7 34% 10% - 100%

Steeping Grains Used In Belgian Tripel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Aromatic 9 Grain base malt 38°L
33 65% 20% - 100%
Belgian - CaraVienne 7 Belgian Grain crystal malt 20°L
34 50% 11% - 100%
Belgian - Biscuit 6 Belgian Grain roasted malt 23°L
35 47% 4% - 100%
Belgian - Pilsner 5 Belgian Grain base malt 1.6°L
37 60% 39% - 100%
American - Carapils (Dextrine Malt) 5 American Grain crystal malt 1.8°L
33 73% 31% - 100%
Munich - Light 10L 5 Grain specialty malt 10°L
33 65% 16% - 100%
Belgian - Caramel Pils 5 Belgian Grain crystal malt 8°L
34 78% 41% - 100%
Aromatic Malt 4 Grain specialty malt 20°L
35 100% 100% - 100%
American - Caramel / Crystal 10L 3 American Grain crystal malt 10°L
35 83% 50% - 100%
Cara 20L 3 Grain crystal malt 22°L
34 100% 100% - 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 143 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Mangrove Jack - Belgian Tripel M31 126 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Fermentis - Safbrew - Abbaye Yeast BE-256 119 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Abbey Ale Yeast WLP530 111 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - Monastary Ale Yeast WLP500 68 White Labs Ales High Medium 77.5% 65°F 72°F
Wyeast - Belgian Ardennes 3522 57 Wyeast Ale 0.12 High 74% 65°F 85°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST 56 Lallemand Belgian Ales High Medium 88% 63°F 77°F
Wyeast - Belgian Ale 1214 52 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 51 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Ale Yeast WLP550 40 White Labs Ale Med-High Medium 81.5% 68°F 78°F

Other Ingredients Used In Belgian Tripel Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 220 Water Agt Mash 11% 0% - 100%
Lactic acid 130 Water Agt Mash 70% 0% - 100%
Whirlfloc 113 Water Agt Mash 53% 0% - 100%
Calcium Chloride (dihydrate) 110 Water Agt Mash 11% 0% - 100%
Epsom Salt 109 Water Agt Mash 4% 0% - 45%
Irish Moss 63 Fining Boil 54% 0% - 100%
Coriander Seed 50 Spice Mash 30% 0% - 100%
Calcium Chloride (anhydrous) 49 Water Agt Mash 13% 0% - 100%
Phosphoric acid 48 Water Agt Mash 73% 0% - 100%
Baking Soda 41 Water Agt Mash 5% 0% - 42%

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