Style: Belgian Tripel

• 72% Pilsner
• 11% Pale
• 6% sugar
• 4% Toast
• 3% Wheat

% of total grain weight across all recipes · sums to ~100%

• 85% Pilsner (84%)
• 47% Toast (5%)
• 41% sugar (12%)
• 39% Pale (20%)
• 32% Crystal (6%)
• 29% Wheat (9%)

% of Belgian Tripel recipes using each malt category (addition % in brackets)

• 47% Saaz
• 23% Styrian Golding
• 15% Tettnang
• 11% Hallertau Mittelfrüh
• 7% Magnum
• 6% Northern Brewer
• 6% East Kent Goldings
• 5% Hersbrucker
• 4% Taurus
• 4% Fuggle

% of Belgian Tripel recipes using each hop

dated Belgian Tripel recipes with at least one dry-hop addition

• 23% Pilsner (2 Row) Bel
• 14% Aromatic Malt
• 13% Belgian Candi Sugar - Clear/Blond (0L)
• 12% Cane Sugar
• 12% Belgian - Pilsner
• 7% Pilsner (2 Row) Ger
• 6% Oats, Flaked
• 6% Cara-Pils/Dextrine
• 5% Wheat, Flaked
• 4% Wheat Malt, Bel

Colour = malt category · bar = % of recipes

• 12% Trappist High Gravity (3787) Wyeast Labs
• 10% Abbey Ale (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 (WLP550) White Labs
• 4% Belgian Ale Yeast (1214) Wyeast Labs
• 2% Bastogne Belgian Ale (WLP510) White Labs

% of Belgian Tripel recipes using each strain

• 51% Single Infusion
• 44% Step Mash
• 6% Decoction

% of Belgian Tripel recipes with mash data

• 65 ppm Ca²⁺
• 5 ppm Mg²⁺
• 18 ppm Na⁺
• 75 ppm Cl⁻
• 75 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile