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	13895
Tripel T-58	5.5 gal	7.11%	20.8	1.075	1.021		All Grain	8123
Horehound Tripel	6.5 gal	8.39%	31.76	1.084	1.020		All Grain	5911
vedo triplo	23 L	50.48%	0.65	1.500	1.115		All Grain	5286
Le Freak Clone	12 gal	8.08%	143.32	1.080	1.018		All Grain	4696
Honey Tripel	5.75 gal	8.67%	38.98	1.081	1.015		All Grain	3054
Trippel Trappist Ale	30 L	8.37%	10.39	1.081	1.017		All Grain	2197
Tripel Trubbel	5 gal	9.17%	29.38	1.081	1.011		All Grain	1718
Belgian Tripel (Martin Keen)	6.1 gal	7.46%	23.45	1.070	1.013		All Grain	1700
Syla(Strength)	5 gal	7.45%	28.44	1.074	1.018		All Grain	1614

Newest Belgian Tripel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Tripel	20.8 L	8.84%	20.8	1.081	1.014		All Grain	22
Cindy's Tripel	5.5 gal	6.95%	26.25	1.067	1.014		All Grain	28
Belgian Tripel	5.5 gal	8.07%	0	1.077	1.016		All Grain	22
Crimson King	6 gal	8.56%	43.61	1.084	1.019		All Grain	30
Belgian Tripel - karmeliet	63 L	9.43%	22.32	1.080	1.008		All Grain	28
Abbey Tripel	1390 L	9.59%	0	1.087	1.014		All Grain	42
The Devil's Taint	22 L	8.67%	30	1.075	1.009		BIAB	50
Tripel Belga	23 L	8.03%	24.86	1.074	1.013		All Grain	54
Tripel	7 L	8.69%	30.84	1.076	1.010		BIAB	40
Three Strikes	5 gal	8.71%	57.15	1.074	1.008		All Grain	59

Fermentables Used In Belgian Tripel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	428	Belgian	Grain	base malt	1.6°L	37	74%	5% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	401		Sugar	sugar	0°L	38	11%	2% - 33%
Cane Sugar	370		Sugar	sugar	0°L	46	11%	0% - 100%
Aromatic	153		Grain	base malt	38°L	33	4%	1% - 86%
German - Pilsner	139	German	Grain	base malt	1.6°L	38	73%	12% - 100%
Flaked Oats	111		Adjunct	raw	2.2°L	33	5%	1% - 20%
American - Pilsner	108	American	Grain	base malt	1.8°L	37	73%	15% - 100%
Aromatic Malt	98		Grain	specialty malt	20°L	35	5%	1% - 90%
Corn Sugar - Dextrose	98		Sugar	sugar	0.5°L	42	10%	2% - 27%
Belgian - Biscuit	83	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	550	3.5	34%	3% - 100%
Styrian Goldings	297	5.5	38%	8% - 100%
Tettnanger	157	4.5	40%	6% - 100%
Hallertau Mittelfruh	135	3.75	34%	7% - 100%
Magnum	109	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%
Cascade	39	7	34%	10% - 100%
Fuggles	39	4.5	31%	11% - 75%

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	144	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
Mangrove Jack - Belgian Tripel M31	123	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Fermentis - Safbrew - Abbaye Yeast BE-256	118	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	110	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Monastary Ale Yeast WLP500	69	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	54	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	50	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	40	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	217	Water Agt	Mash	12%	0% - 100%
Lactic acid	127	Water Agt	Mash	70%	0% - 100%
Whirlfloc	110	Fining	Boil	54%	0% - 100%
Calcium Chloride (dihydrate)	109	Water Agt	Mash	11%	0% - 100%
Epsom Salt	107	Water Agt	Mash	4%	0% - 45%
Irish Moss	64	Fining	Boil	55%	0% - 100%
Calcium Chloride (anhydrous)	47	Water Agt	Mash	12%	0% - 100%
Phosphoric acid	46	Water Agt	Mash	72%	0% - 100%
Coriander Seed	45	Spice	Mash	28%	0% - 100%
Baking Soda	39	Water Agt	Mash	5%	0% - 42%

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