Style: Belgian Tripel
All StylesStyle Profile based on 1,071 recipes
BU:GU
0.35
Hops
4.5 g/L
Mash pH
5.57
Description
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 beverage considering the high alcohol level. History: Originally popularized by the Trappist monastery at Westmalle. Style Comparison: May resemble a Belgian Golden Strong Ale but slightly darker and somewhat fuller-bodied, with more emphasis on phenolics and less on esters. Usually has a more rounded malt flavor but should never be sweet.
Examples: Affligem Tripel, Chimay Cinq Cents, La Rulles Tripel, La Trappe Tripel, St. Bernardus Tripel, Unibroue La Fin Du Monde, Val-Dieu Triple, Watou Tripel, Westmalle Tripel
- 85% Pilsner (83%)
- 63% Pale (16%)
- 45% Toast (5%)
- 36% Crystal (6%)
- 29% Wheat (9%)
% of Belgian Tripel recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 46% Saaz (CZ)
- 23% Styrian Golding
- 14% Tettnanger
- 10% Hallertau Mittelfrüh
- 7% Magnum (GR)
- 6% East Kent Goldings
- 6% Southern Brewer
- 5% Hallertauer Hersbrucker
- 4% Hallertau Taurus
- 4% Citra
% of Belgian Tripel recipes using each hop
g/L · median with IQR range
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
- 7% 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 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
- 51% Single Infusion
- 44% Step Mash
- 6% Decoction
140 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
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.