Belgian-Style Tripel - Craft Beer Monkey

Color: Pale to light amber

Clarity: Chill haze is acceptable at low temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.

Perceived Malt Aroma & Flavor: Low sweetness from very pale malts should be present. There should be no roasted or dark malt character.

Perceived Hop Aroma & Flavor: Low, if present.

Perceived Bitterness: Medium to medium-high

Fermentation Characteristics: A complex, sometimes mildly spicy, aroma and flavor characterize this style. Clove-like phenolic aroma and flavor may be very low. Fruity-estery aromas and flavors, including banana, are also common, but not required. Traditional Tripels are often well attenuated. Alcohol strength and flavor should be perceived.

Body: Medium

Additional Notes:

Head should be dense and mousse-like. Brewing sugar may be used to lighten the body. Hop/malt character should be balanced. The overall beer flavor may finish sweet, though any sweet finish should be light. Oxidized character, if evident in aged Tripels, should be mild and pleasant.

Color SRM (EBC): 4-7 (8-14 EBC)
ABV: 5.6%-8.0% (7.1%-10.1%) %
IBU: 20-45
AE - Apparent Extract: 1.008-1.018 (2.1-4.6 °Plato)
OG - Original Gravity: 1.070-1.092 (17.1-22.0 °Plato)