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Beer Style: Belgian Tripel  (18C)
Recipe Type: all-grain
Yield: 5 US gallons

Belgian Tripel


This is the best Belgian style ale I've yet brewed. Very well balanced on malt, hops, and those complex Belgian ale flavors. It is middle of the road for a Belgian - not too sharp like a lot of trippels are and not syrupy sweet. Color is about 17 SRM, IBUs about 30, and ABV about 6%. Glacier hops really makes this recipe stand out. Next batch, I'll bump them up a bit on the aroma addition. Try it; I'm sure you'll make it more than once!


  • 11# Belgian Pale Ale malt
  • 0.5# Belgian Biscuit malt
  • 0.5# Belgian Special B malt
  • 0.5# Dark Candi syrup (D)
  • 0.5# Amber Candi syrup (AM)
  • 1.5 oz whole Tettnanger hops (5.3%AA) bittering
  • 0.5 oz whole Glacier hops (5.7%AA) flavoring
  • 1.0 oz whole Glacier hops (5.7%AA) aroma
  • 1 tsp Irish Moss
  • 0.125 tsp potassium bisulfite
  • 2.4g gypsum
  • 2.0g calcium chloride
  • White Labs WLP 575 Belgian Ale Blend (1 qt starter)

Additional Instructions

Primary Ferment: 5 days
Secondary Ferment: 5 days

Beer Profile

Original Gravity: 1.062
Final Gravity: 1.011
Alcohol by Vol: 6.68%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


My water is from the Olympia, WA area ("It's The Water" - slogan of defunct Oly Brewery) and is great for brewing light styles right from the tap. But, I need to add some calcium to avoid overextraction of tannins, as well as some sulfate and chloride to improve taste. Adjust as necessary for your water. With that out of the way: Bring about 9 gals of water to 172F or so and mash-in all the crushed grains plus the potassium bisulfite in your tun. I use a 5-gal round insulated Igloo water cooler. (One of these days, I'm going to get a 10-gal one.) Add what you think is the right amount of water to the grains in your tun. Starting temp on the mash should be 150-152F. Stir every 15 min until 1 hour has elapsed. Pull a thick 40% or so and slowly bring it to a boil, then boil 10 min. It should take about 40 min to do this. Return it to the tun, stirring, and mash another 30 min. It will be 158F after you add the decoction back. Mash-out at 170F then lauter and sparge to get about 7.5 gals. I usually sparge with about 3.5 gals and add enough of the remaining sparge water to bring the volume up to the desired amount. Bring it to a boil, add the Tettnanger bittering hops and pay attention until hot break occurs. For some reason, this recipe tends to boil over easily. Add the Glacier flavoring hops and Irish Moss after 40 min has passed. Also, drop in your immersion chiller and connect the hoses but don't turn it on yet. Put your strainer in the boil, to get it sterilized too. Add the Glacier aroma hops and the candi syrup after 55 min has passed since the boil started. Turn the flame off 5 minutes later (total boil time = 60 min). Turn on the chiller water and drop the wort temp to 70F. Dump the yeast starter into your sanitized primary, strain out the hops as you pour into your primary, then pour back and forth between the boiling pot and primary two or three times to aerate the wort. Lock it up and put the primary where it will stay in the low to mid 70's. Make sure you have headspace in your primary - if using a carboy, be sure to use a blow-off type of airlock because the fermenation will be vigorous. Move to a secondary when things are slowing down after a few days, or leave it in the primary until the yeast has mostly dropped out. Bottle with 6-7 oz corn sugar. Give it a month in the bottle.