Belgian Strong Ale - Belgian Tripel (BJCP 2008)
Top 10 Belgian Tripel (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Tripel |
5.5 gal | 8.01% | 35.71 | 1.075 | 1.014 | All Grain | 8499 | |
| Bruhaha - THC (Cannabis) Beer |
4 gal | 8.62% | 49.5 | 1.075 | 1.010 | Partial Mash | 7768 | |
| Pink Peppercorn Tripel |
5 gal | 8.32% | 0 | 1.068 | 1.005 | All Grain | 4913 | |
| Curieux Clone |
5.75 gal | 9.92% | 46.87 | 1.088 | 1.013 | All Grain | 4111 | |
| Brutus |
9 gal | 13.29% | 30.06 | 1.093 | 0.998 | All Grain | 3817 | |
| My Tripel 11/02/14 |
5.5 gal | 8.51% | 30.69 | 1.085 | 1.020 | extract | 3488 | |
| Laon Triple |
17 L | 8.39% | 29.77 | 1.075 | 1.011 | All Grain | 3048 | |
| Drivel |
21 L | 8.93% | 30.19 | 1.080 | 1.012 | All Grain | 2738 | |
| Aitvarė |
16 L | 8.51% | 34.61 | 1.075 | 1.011 | All Grain | 2664 | |
| Saffron Tripel |
2.5 gal | 6.49% | 49.41 | 1.066 | 1.016 | All Grain | 2648 |
Newest Belgian Tripel (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| The Devil's Taint |
22 L | 9.21% | 36.01 | 1.079 | 1.009 | BIAB | 20 | |
| A Trappist Legend |
5.5 gal | 9.39% | 37.18 | 1.080 | 1.008 | All Grain | 72 | |
| Trippeli |
10 L | 9.35% | 13.69 | 1.089 | 1.017 | BIAB | 49 | |
| Belgian Tripel |
20 L | 8.59% | 28.76 | 1.076 | 1.010 | All Grain | 57 | |
| Tripel Grain |
5 gal | 10.46% | 34.15 | 1.086 | 1.012 | Partial Mash | 47 | |
| 맥주신도시_벨지안 트리펠(24년 11월) |
20 L | 9.09% | 32.54 | 1.080 | 1.010 | All Grain | 65 | |
| Avant Garden & Olinga - Shoddy vs. Classic |
20 L | 8.2% | 36.08 | 1.073 | 1.011 | BIAB | 76 | |
| Belgian Tripel |
22 L | 7.61% | 24.62 | 1.067 | 1.009 | All Grain | 62 | |
| Tripel Roger9-24 |
150 L | 5.93% | 9.33 | 1.060 | 1.015 | All Grain | 69 | |
| Alt Trippel |
5.5 gal | 8.84% | 36.91 | 1.085 | 1.017 | BIAB | 102 |
Fermentables Used In Belgian Tripel (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 233 | Belgian | Grain | base malt |
1.6°L
|
37 | 72% | 10% - 100% |
| Belgian Candi Sugar - Clear/Blond (0L) | 187 | Sugar | sugar |
0°L
|
38 | 11% | 1% - 35% | |
| Cane Sugar | 171 | Sugar | sugar |
0°L
|
46 | 11% | 1% - 25% | |
| Aromatic | 84 | Grain | base malt |
38°L
|
33 | 3% | 1% - 27% | |
| Corn Sugar - Dextrose | 77 | Sugar | sugar |
0.5°L
|
42 | 11% | 2% - 30% | |
| American - Pilsner | 74 | American | Grain | base malt |
1.8°L
|
37 | 68% | 3% - 100% |
| German - Pilsner | 71 | German | Grain | base malt |
1.6°L
|
38 | 73% | 4% - 100% |
| US - Pale 2-Row | 56 | US | Grain | base malt |
1.8°L
|
37 | 56% | 9% - 91% |
| Flaked Oats | 55 | Adjunct | raw |
2.2°L
|
33 | 6% | 2% - 21% | |
| Belgian - Wheat | 48 | Belgian | Grain | base malt |
1.8°L
|
38 | 11% | 1% - 36% |
Hops Used In Belgian Tripel (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 315 | 3.5 | 32% | 6% - 100% |
| Styrian Goldings | 180 | 5.5 | 39% | 6% - 100% |
| Tettnanger | 81 | 4.5 | 42% | 10% - 100% |
| Hallertau Mittelfruh | 68 | 3.75 | 30% | 7% - 100% |
| Magnum | 53 | 15 | 37% | 6% - 100% |
| East Kent Goldings | 41 | 5 | 37% | 9% - 100% |
| Hallertau Hersbrucker | 37 | 4 | 37% | 10% - 100% |
| Northern Brewer | 34 | 7.8 | 36% | 12% - 67% |
| Fuggles | 32 | 4.5 | 29% | 6% - 100% |
| Cascade | 24 | 7 | 36% | 9% - 100% |
Steeping Grains Used In Belgian Tripel (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Aromatic Malt | 11 | Grain | specialty malt |
20°L
|
35 | 38% | 3% - 100% | |
| Belgian - Biscuit | 10 | Belgian | Grain | roasted malt |
23°L
|
35 | 35% | 8% - 100% |
| Aromatic | 10 | Grain | base malt |
38°L
|
33 | 52% | 10% - 100% | |
| Munich | 7 | Grain | specialty malt |
6°L
|
37 | 48% | 33% - 77% | |
| Honey Malt | 6 | Grain | crystal malt |
25°L
|
37 | 42% | 12% - 56% | |
| American - Carapils (Dextrine Malt) | 5 | American | Grain | crystal malt |
1.8°L
|
33 | 56% | 31% - 100% |
| German - Melanoidin | 5 | German | Grain | roasted malt |
25°L
|
37 | 63% | 50% - 67% |
| Belgian - Pilsner | 4 | Belgian | Grain | base malt |
1.6°L
|
37 | 69% | 35% - 100% |
| Caramel / Crystal 60L | 3 | Grain | crystal malt |
60°L
|
34 | 44% | 9% - 100% | |
| Cara 20L | 3 | Grain | crystal malt |
22°L
|
34 | 29% | 20% - 43% |
Yeasts Used In Belgian Tripel (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Trappist High Gravity 3787 | 80 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
| Mangrove Jack - Belgian Tripel M31 | 72 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
| White Labs - Abbey Ale Yeast WLP530 | 70 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| White Labs - Monastary Ale Yeast WLP500 | 52 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 43 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| Wyeast - Belgian Ale 1214 | 33 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
| Wyeast - Belgian Strong Ale 1388 | 29 | Wyeast | Ale | 0.12 | Low | 76% | 64°F | 80°F |
| White Labs - Belgian Ale Yeast WLP550 | 27 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
| Wyeast - Belgian Ardennes 3522 | 24 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 24 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Other Ingredients Used In Belgian Tripel (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 50 | Water Agt | Mash | 20% | 0% - 100% |
| Irish Moss | 49 | Fining | Boil | 61% | 0% - 100% |
| Whirlfloc | 45 | Water Agt | Boil | 60% | 0% - 100% |
| Lactic acid | 28 | Water Agt | Mash | 67% | 0% - 100% |
| Calcium Chloride (dihydrate) | 24 | Water Agt | Mash | 13% | 0% - 61% |
| Epsom Salt | 22 | Water Agt | Mash | 5% | 0% - 26% |
| Yeast Nutrient | 14 | Other | Boil | 39% | 0% - 100% |
| Coriander Seed | 13 | Spice | Mash | 51% | 1% - 100% |
| Calcium Chloride (anhydrous) | 12 | Water Agt | Mash | 18% | 0% - 57% |
| Phosphoric acid | 8 | Water Agt | Mash | 72% | 16% - 100% |
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