Triple Down Belgian Tripel

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Rice is sometimes considered a cheap filler ingredient only suitable for American adjunct macro beers and the Japanese lagers found at your neighborhood sushi haunt. But historical precedent, at home and abroad, and modern recipes crafted with rice are proving that the adjunct can be a valuable ingredient in a variety of styles–—its contribution to light lager doesn’t necessarily have to be the result of large-scale economics.

Rice can hold its own as a valuable addition to a number of beer styles. Rice obviously isn’t a traditional ingredient in a Belgian tripel, but sugar adjuncts are. If you think of rice as light sugar adjunct, it makes sense in a tripel and creates a unique take on the style.

This homebrew recipe was originally featured in “Brewing with Rice” by Cody Gabbard in the May/June 2017 issue of Zymurgy magazine.

Triple Down Belgian Tripel | Belgian Tripel


  • For 5 gallons (18.9 L)
    • 12 lb. (5.44 kg) Briess Pilsen malt
    • 1.25 lb. (0.57 kg) Dingeman's Cara 8 malt
    • 1 lb. (0.45 kg) rice flakes
    • 1 lb. (0.45 kg) rice syrup or rice syrup solids @ 0 min.
    • 1 oz. (28 g) Styrian Goldings, 6% a.a. (60 min.)
    • 1 oz. (28 g) Styrian Goldings, 6% a.a. (30 min.)
    • 1 oz. (28 g) Styrian Goldings, 6% a.a. (0 min.)
    • Wyeast 3787 Trappist High Gravity ale yeast
    • Wyeast 3711 French Saison Ale yeast


    • Original Gravity: 1.075
    • Final Gravity: 1.013
    • ABV: 8.2%
    • IBU: 36
    • SRM: 5


    Bring 4.75  gal (17.9 L) of mash water to 167°F  (75°C) and mash grains at 154°F (68°C) for 1 hour. Heat 4.5 gal (17 L) of sparge water to 180°F (82°C) water in a kettle. Sparge, collect 6.25 gal (23.7 L) wort in boil kettle, and boil for 60 minutes, adding hops as indicated.

    Cool wort to 72°F (22°C), transfer to fermenter, and pitch both yeasts. Ferment for 2 weeks at 70–72°F (21–22°C), and then rack to secondary and allow to condition for 2 weeks at 72–75°F (22–24°C) before packaging and serving.