Belgian Tripel Recipe (All-Grain): 5 to 30 Gallons
An all-grain Belgian Tripel recipe you can brew at 5 to 30 gallons: 8.3% ABV and 24 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Belgian Tripel at a glance: 8.3% ABV, 24 IBU, OG 1.077. A strong, golden Belgian tripel: dry and surprisingly light-bodied for 8%, with spicy, fruity yeast character, a soft Pilsner malt backbone and a clean bitterness. Table sugar keeps it dry and drinkable.
Bräu Supply recipe · All-grain
Belgian Tripel
Grain · for 5 gal into the fermenter
| 12 lb (5.44 kg) | Pilsner malt | 96% |
| 0.5 lb (0.23 kg) | Aromatic malt | 4% |
| 2 lb (0.91 kg) | Table sugar (sucrose), last 10 min of the boil |
Hops
| 0.6 oz (17 g) | Magnum · 13% AA | 60 min |
| 1 oz (28 g) | Saaz · 3.5% AA | 15 min |
Yeast and water
| 2 pkg | Belgian abbey yeast (WLP530 or Wyeast 3787), 2 packets or a starter | |
| Water | Soft water. | |
Process
- Mash: 148°F (64°C) for 75 minutes
- Boil: 90 minutes
- Ferment: Start at 64°F (18°C), then let it rise to 75 to 78°F (24 to 26°C) as fermentation slows
- Condition: Condition 3 to 4 weeks
- Carbonate: 3.0 volumes of CO₂ (use bottles or a keg rated for it)
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash at 148°F (64°C) for 75 minutes for a very fermentable wort.
- Boil 90 minutes with the hops, and add the sugar for the last 10 minutes.
- Chill to 62 to 64°F (17 to 18°C), oxygenate well and pitch plenty of yeast.
- Start fermentation at 64°F (18°C) and let it rise to 75 to 78°F (24 to 26°C) as it slows.
- Condition 3 to 4 weeks, then package at about 3.0 volumes of CO₂.
Tips
- Start cool and let it warm up. Warm from the start gives hot, solvent-like alcohol; finishing warm helps it dry out.
- The sugar is what makes it a tripel rather than a heavy golden ale. See strong beer fermentation.
Frequently asked questions
Why add sugar to a Belgian beer?
Belgian brewers use sugar to raise the alcohol while keeping the beer light and dry.
How long before I can drink it?
About 6 to 8 weeks from brew day. It keeps improving for months.
Related guides
strong beer fermentation, how to make a yeast starter, Belgian dubbel recipe.