How to Homebrew a Belgian Tripel: Style Guide & Recipe
If you're into homebrewing and looking for your next big beer project, a Belgian Tripel is a great choice. Known for its strong alcohol content and fruity, spicy flavor, this classic Belgian style is actually easier to brew at home than you might think. It all starts with understanding the basics of the style. For more helpful brewing tips, Visit Learning to Homebrew where you’ll find lots of guides to help improve your brewing skills.A Belgian Tripel typically has an alcohol content between 8% and 10%, and gets its name from the stronger “third pour” of a traditional Trappist beer lineup (Single, Dubbel, and then Tripel). Golden in color, this beer is usually clear, with a fluffy white head. The flavor is light and slightly sweet with notes of pear, banana, clove, and a touch of peppery spice—thanks to the special yeast used.
So, how do you get started brewing one?
Here’s a simple recipe you can try for a 5-gallon batch:
**Grain Bill**
- 12 lbs Pilsner malt
- 1 lb Munich malt
- 1 lb cane sugar (added during the boil)
**Hop Schedule**
- 1 oz Styrian Goldings (60 minutes)
- 0.5 oz Saaz (30 minutes)
- 0.5 oz Saaz (15 minutes)
**Yeast**
- Belgian Abbey-style yeast, such as Wyeast 1762 or White Labs WLP530
Start by mashing your grains at 149°F for 60 minutes, then sparge and bring to a boil. Add your hops according to the timings listed above. Toward the end of the boil, stir in the cane sugar. This will boost the alcohol level and help keep the final beer dry, not syrupy.
Cool your wort quickly, pitch the yeast, and let it ferment at around 68°F to 72°F. This range will bring out those fruity and spicy yeast flavors that are so unique to Belgian beers. The fermentation might take a week or two, then give it extra time in the bottle to carbonate and mellow out. A good Tripel really comes together after a few weeks or even months of aging.
And there you go—you're on your way to enjoying a strong, flavorful Belgian beer that you made yourself. Cheers!