Belgian Tripel Recipe is a strong and complex beer style that originated in Belgium. It is known for its crisp, tart finish and high alcohol content, which can range from 8 to 12% ABV. This recipe for Belgian Tripel is perfect for homebrewers who want to try their hand at making this classic beer style.
Belgian Tripel
Equipment
- 1 Mash tun
- 1 Kettle
- 1 Fermentation vessel
- 1 Secondary fermenter
- 1 Airlock and stopper
- 1 Thermometer
- 1 Hydrometer
- 1 Auto-siphon and tubing
- 1 Bottling bucket
- 1 Bottle capper
- 1 Bottles and caps
- 1 Cleaning and sanitizing solution
Ingredients
For the Mash – Liquor 16.3 Litres (28⅔ Pints) – Mash Time 1 hr – Temperature 65°c/149 °F
- 14 lb Belgian Pilsner malt Quantity 6.3kg
- 9 oz Caramunich I malt Quantity 250g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins
- 1¾ oz (Hops) Saaz 4.2% When to add – At start of boil (IBU 18.6)
- 1¾ oz (Hops) Styrian Golding 5.5% When to add – For last 15 mins of boil (IBU 11.7)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
- 2¼ lb Belgian light candi crystals Other – When to add – For last 5 mins of boil
To Ferment – 24°C (75°F) – Conditioning 11 weeks at 12°C (54°F)
- 1 Wyeast 1388 Belgian Strong Ale
Instructions
- Heat 16.3 liters (28 2/3 pints) of water in a mash tun to a temperature of 65°C/149°F.
- Add 14 lbs of Belgian Pilsner malt and 9 oz of Caramunich I malt to the mash tun and stir to ensure that all of the grains are thoroughly wetted.
- Allow the mash to sit for 1 hour, maintaining the temperature at 65°C/149°F.
- After 1 hour, drain the liquid (called wort) from the mash tun into a kettle.
- In the kettle, add 1 3/4 oz of Saaz hops and bring the wort to a boil.
- Boil the wort for 1 hour, adding 1 tsp of Protofloc at the 15 minute mark.
- After 45 minutes of boiling, add 1 3/4 oz of Styrian Golding hops to the kettle.
- After 55 minutes of boiling, add 2 1/4 lbs of Belgian light candi crystals to the kettle.
- Boil for another 5 minutes.
- After boiling is complete, cool the wort to 24°C/75°F.
- Transfer the cooled wort to a fermentation vessel and add 1 packet of Wyeast 1388 Belgian Strong Ale yeast.
- Ferment the beer at 24°C/75°F for 28 days.
- After 28 days, transfer the beer to a secondary fermenter and condition for 11 weeks at 12°C/54°F.
- After 11 weeks, the beer should be ready to drink.
| Makes 🍻 | Ready to Drink 🍺 | Estimated ABV | Bitterness Rating | Color Rating |
| 23 Litres (40 Pints) | 12 Weeks | 9.1% | 30.2 IBU | 11.4 EBC |
Rich flavor profile
This Belgian Tripel recipe combines a variety of malts, hops, and Belgian light candi crystals to create a complex and flavorful beer. The Pilsner and Caramunich malts add depth and richness, while the Saaz and Styrian Golding hops provide a balance of bitterness and aroma. The Belgian light candi crystals add a subtle sweetness and help to boost the alcohol content of the beer.
High alcohol content
Belgian Tripels are known for their high alcohol content, which can range from 8 to 12% ABV. This recipe is no exception, with an estimated ABV of 9.1%. Despite the high alcohol content, the beer doesn’t taste overpowering, thanks to the balance of flavors and the crisp, tart finish.
Fruity and spicy notes
The Wyeast 1388 Belgian Strong Ale yeast used in this recipe adds fruity and spicy notes to the finished beer. These flavors complement the malt and hop profile and contribute to the overall complexity of the beer.
Perfect for homebrewers
If you’re a homebrewer looking to try your hand at a classic Belgian beer style, this recipe is a great place to start. With a little patience and attention to detail, you can brew a delicious Belgian Tripel that rivals the best commercial examples. Plus, there’s nothing quite like enjoying a beer that you brewed yourself!
FAQ on Making this Belgian Tripel Recipe
What is the estimated ABV of this Belgian Tripel recipe?
The estimated ABV of this beer is 9.1%.
What is the bitterness rating of this beer?
The bitterness rating of this beer is 30.2 IBU.
What is the color rating of this beer?
The color rating of this beer is 11.4 EBC.
What type of malt is used in this recipe?
Belgian Pilsner malt and Caramunich I malt are used in this recipe.
What type of hops are used in this recipe?
Saaz and Styrian Golding hops are used in this recipe.
What is the recommended fermentation temperature for this beer?
The recommended fermentation temperature is 24°C (75°F).
How long does it take to condition this beer?
It takes 11 weeks to condition this beer at 12°C (54°F).
What type of yeast is used in this recipe?
Wyeast 1388 Belgian Strong Ale yeast is used in this recipe.
What is the recommended serving size for this beer?
The recipe makes 40 pints, so the recommended serving size would be one pint.
How many servings does this recipe make?
This recipe makes 40 pints.
What is the recommended serving temperature for this beer?
The recommended serving temperature is around 8-10°C (46-50°F).
What is the expected flavor profile of this beer?
This beer has a rich flavor profile with fruity and spicy notes from the yeast, a balance of bitterness and aroma from the hops, and a subtle sweetness from the Belgian light candi crystals.
How long does it take to boil this beer?
It takes 1 hour and 10 minutes to boil this beer.
What is the alcohol content of this beer compared to other Belgian beer styles?
Belgian Tripels are known for their high alcohol content, and this recipe falls within the typical range of 8-12% ABV for the style.
