Belgian Tripel
Belgian & AbbeyBJCP 26C
Strong, dry, spicy with deceptive drinkability
A pale, somewhat spicy, dry, strong Belgian ale with a pleasant rounded malt flavor and firm bitterness.
How to Brew a Belgian Tripel
Typical Malts
- ● Pale Ale malt
Typical Hops
- ● Saaz
- ● Tettnanger
- ● Hallertau Mittelfrüh
Yeast
● Belgian yeast (e.g. T-58, BE-256)
Special Ingredients
- ● Honey
Style Requirements
Typical Flavors
FAQ about Belgian Tripel
What is a Belgian Tripel?
A pale, somewhat spicy, dry, strong Belgian ale with a pleasant rounded malt flavor and firm bitterness.
How much alcohol does a Belgian Tripel have?
A Belgian Tripel typically has 7.5–9.5% ABV. Original gravity ranges from 1.075–1.085, final gravity from 1.008–1.014.
How bitter is a Belgian Tripel?
A Belgian Tripel has 20–40 IBU (International Bitterness Units). This is moderate bitterness.
What ingredients do you need for a Belgian Tripel?
Typical malts: Pale Ale malt. Typical hops: Saaz, Tettnanger, Hallertau Mittelfrüh. Yeast: Belgian yeast (e.g. T-58, BE-256).
Do you need special equipment for a Belgian Tripel?
A Belgian Tripel can be brewed with standard equipment (pot or all-in-one system). Fermentation temperature: 18–24°C (64–75°F).
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