Recipes: Belgian Tripel

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Style Profile based on 1,038 recipes

OG

1.080

FG

1.013

IBU

28

ABV

8.9%

BU:GU

0.35

Hops

4.5 g/L

Grain Bill Composition

  • 96% Base
  • 6% Crystal
  • 6% Toast
  • 3% Acid
  • 2% Roast

Median % of grist by malt category

Common Hops

  • 42% Samba
  • 23% Styrian Golding
  • 17% Saaz (CZ)
  • 13% Tettnanger
  • 10% Hallertau Mittelfrüh
  • 7% Magnum (GR)
  • 6% East Kent Goldings
  • 6% Southern Brewer
  • 5% Hallertauer Hersbrucker
  • 4% Hallertau Taurus

% of Belgian Tripel recipes using each hop

Common Fermentables

  • 23% Pilsner (2 Row) Bel
  • 14% Aromatic Malt
  • 14% Belgian Candi Sugar - Clear/Blond (0L)
  • 12% Cane Sugar
  • 12% Belgian - Pilsner
  • 7% Pilsner (2 Row) Ger
  • 6% Oats, Flaked
  • 5% Cara-Pils/Dextrine
  • 5% Wheat, Flaked
  • 4% Wheat Malt, Bel

Colour = malt category · bar = % of recipes

Common Yeasts

  • 12% Trappist High Gravity (3787) Wyeast Labs
  • 10% Abbey Ale Yeast (WLP530) White Labs
  • 7% Trappist Ale (WLP500) White Labs
  • 7% Belgian Tripel (M31) Mangrove Jack's
  • 5% SafBrew Specialty Ale (T-58) Fermentis
  • 5% Safebrew Abbey Ale (BE-256) Fermentis
  • 5% Belgian Ardennes (3522) Wyeast Labs
  • 4% Belgian Ale Yeast (WLP550) White Labs
  • 3% Belgian Ale Yeast (1214) Wyeast Labs
  • 2% Bastogne Belgian Ale Yeast (WLP510) White Labs

% of Belgian Tripel recipes using each strain

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