A tripel is in my upcoming brew schedule. Recipe is a very simple pils/sugar about 82/18 and maybe a touch of aromatic or wheat. 1.080 OG. 1.008 FG. Bitterness about 35-38.
Westmalle seems to be the commercial standard for tripels. Reading up on the topic in BLAM by Hieronomus, he reports Styrian Goldings, Tettnang, and Saaz to be the primary hops in Westmalle.
First tripel I made I used Perle for bittering and Styrian/Saaz at 30. This was a fine beer but I though I’d change it up a bit for the second batch. I am leaning towards the Tettnang for bittering at 75 or 60 and a blend of Styrian and Saaz somewhere between 30 and 15. 90 min boil.
Other than the bitterness, the hop character isn’t forward on tripels so it probably doesn’t matter much how I get to 35 IBU with these hops other than avoiding late additions. Regardless, I would appreciate comments and suggestions from forum.