Belgian Tripel Recipe - Nippel Crippel Rye Tripel

Recipe Info

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Nippel Crippel Rye Tripel

by on
All Grain + Extract
26 Liter(s)
30 Liter(s)
90 min
Comments  Brew Sessions (0)
Wanted to find a clone for La Fin Du Monde, searching through recipes, I didn't find one that would have the malts with the flavour profiles I taste in the LFDM, I pieced this together, the rye? yeah, I've always like rye crackers, whiskey and bier, since I couldn't nail down the La Fin Du Monde. Plus most the recipes have orange peel and coriander added to the boil, I want the yeast to provide the "spice", I figured what the heck, experiment and see what happens :-), I also wanted to try to not have leftover malt, my go to shop, sells only by the Kg, so I made my choice of the flavor profiles I would like to see in my bier, and just made the recipe 1 Kg of everything but the Bohemian Pils, So I wouldn't have anything left over. I see the SRM is darker than traditional Triples, but like dark bier, can't stand pale ales, pilsners or lagers, looks to much like my piss, and I'm not Bear Grylls :-), and so far that's all I've been brewing, Stouts, Porters, Dark ESB, Schwarzbier (Lager). I hope to get a 9 or 10 ABV, spicy Tripel with the step mash. Another calculator had me at 11/12 ABV for the same fermentables. But I like this calculator better as it had all my fermentables and hops.


% kg fermentable ppg   L   usage  
48% 5 Bohemian Pilsner - DE 38
10% 1 Abbey Malt - DE 33
10% 1 CaraBelge - DE 33
10% 1 CaraHell - DE 33
10% 1 Vienna - DE 37
10% 1 Crystal Rye - UK 33
4% 0.46 Belgian Clear Candi Syrup - BE 32
10.46 kg


g variety type usage time AA   IBU  
50 Tettnang Pellet Boil 60 minutes 4.5 15.2
44 Styrian Goldings Pellet Boil 45 minutes 5.3 14.4
10 Saaz Pellet Boil 30 minutes 3.8 2.0
50 Tettnang Pellet Dry Hop 15 days 4.5 0.0
154 g IBUs calculated using the Tinseth formula


name attenuation  
Mangrove Jack's M31 Belgian Tripel 80%

Other Stuff

amount unit name usage
2 each Irish Moss Mash

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. beta Sacch' rest @149 C for 30 minutes
  2. Alpha Sacch' Rest @158C for 30 minutes
  3. mashout @170 for 10 minutes

Tasting Notes (0)

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Recipe Facts

Nippel Crippel Rye Tripel
Belgian Tripel
26.00 Gallons Liters
30.00 Gallons Liters  @  90  min
20.5° SRM
31.6 IBU (tinseth)
9.4% ABV
316 per 12oz
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