Trappist Ale - Trappist Single

A pale, bitter, highly attenuated and well carbonated Trappist ale, showing a fruity-spicy Trappist yeast character, a spicy-floral hop profile, and a soft, supportive grainy-sweet malt palate.

Flavor Profile: Fruity, hoppy, bitter, and dry. Initial malty-sweet impression, with a grainy-sweet soft malt palate, and a dry, hoppy finish. The malt may have a light honeyed biscuit or cracker impression. Moderate spicy or floral hop flavor. Esters can be citrus (oran

Ingredients: Pilsner malt, Belgian Trappist yeast, Saazer-type hops.

BJCP Style Guide

Top 10 Trappist Single Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Abbey Single	5.5 gal	5.83%	18.31	1.052	1.007		All Grain	9186
westmalle extra	5.5 gal	4.91%	19.24	1.048	1.011		All Grain	6970
Tafelbier	5 gal	2.14%	8.08	1.023	1.006		All Grain	4982
Belgian Single	5.5 gal	5.27%	31.76	1.052	1.012		BIAB	4524
westvleteren blond clone	34 L	5.75%	38.57	1.054	1.010		BIAB	3631
Next Chapter Patersbier	19.5 L	4.88%	23.85	1.048	1.010		All Grain	3515
MadMonk	5 gal	5.21%	0	1.053	1.013		All Grain	2973
Kjeller 5 25l Patersbier	25 L	4.89%	25.68	1.047	1.010		BIAB	2545
Experim-Enkel	25 L	5.19%	32.07	1.050	1.010		All Grain	1831
Patersbier	40 L	4.3%	12.06	1.047	1.014		All Grain	1609

Newest Trappist Single Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Nectar of the Abbey	5.5 gal	5.74%	25.28	1.048	1.004		BIAB	4
Trappist Single	10 L	4.96%	31.49	1.052	1.014		BIAB	17
Homestead Ale	5.5 gal	5.19%	27.98	1.049	1.010		All Grain	29
Sorgenfri Trappist Enkel 2024	10 L	4.68%	26.62	1.045	1.009		BIAB	21
PB Belgian Single	5.5 gal	5.07%	27.09	1.050	1.011		All Grain	27
Patersbier	5.25 gal	5.33%	28.82	1.046	1.005		All Grain	29
Weddingbier	25 L	6.02%	34.84	1.059	1.014		All Grain	37
patersbier	27 L	3.66%	11.52	1.036	1.008		All Grain	31
Birthday Belgian Wort Share	5.5 gal	5.25%	29.86	1.053	1.013		All Grain	27
Abbey Single	23 L	4.34%	36.33	1.041	1.008		All Grain	39

Fermentables Used In Trappist Single Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	167	Belgian	Grain	base malt	1.6°L	37	77%	25% - 100%
Cane Sugar	106		Sugar	sugar	0°L	46	8%	2% - 29%
Belgian Candi Sugar - Clear/Blond (0L)	66		Sugar	sugar	0°L	38	8%	0% - 20%
German - Pilsner	61	German	Grain	base malt	1.6°L	38	73%	17% - 100%
Belgian - Biscuit	59	Belgian	Grain	roasted malt	23°L	35	5%	1% - 13%
Special B	49		Grain	crystal malt	115°L	34	4%	1% - 13%
American - Pilsner	46	American	Grain	base malt	1.8°L	37	79%	22% - 100%
US - Pale 2-Row	37	US	Grain	base malt	1.8°L	37	62%	4% - 100%
BE - Pale Ale	34	BE	Grain	base malt	3.4°L	38	55%	10% - 95%
German - Acidulated Malt	31	German	Grain	acidulated malt	3.4°L	27	3%	1% - 7%

Hops Used In Trappist Single Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	170	3.5	39%	5% - 100%
Styrian Goldings	114	5.5	34%	5% - 95%
Hallertau Mittelfruh	82	3.75	35%	4% - 94%
Magnum	57	15	28%	2% - 100%
Hallertau Hersbrucker	39	4	38%	9% - 77%
Tettnanger	24	4.5	41%	13% - 100%
Perle	22	8.2	38%	11% - 67%
Domestic Hallertau	21	3.9	42%	20% - 67%
East Kent Goldings	20	5	39%	8% - 100%
Northern Brewer	19	7.8	33%	13% - 60%

Steeping Grains Used In Trappist Single Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	60%	50% - 80%
Aromatic	3		Grain	base malt	38°L	33	53%	25% - 100%
Belgian - Caramel Pils	3	Belgian	Grain	crystal malt	8°L	34	67%	50% - 100%
German - Carapils	3	German	Grain	crystal malt	1.3°L	35	100%	100% - 100%
American - Caramel / Crystal 20L	2	American	Grain	crystal malt	20°L	35	43%	25% - 62%
Belgian - Biscuit	2	Belgian	Grain	roasted malt	23°L	35	43%	20% - 67%

Yeasts Used In Trappist Single Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safbrew - Abbaye Yeast BE-256	58	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Wyeast - Trappist High Gravity 3787	54	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	49	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Monastary Ale Yeast WLP500	32	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Mangrove Jack - Belgian Abbey M47	28	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	19	Lallemand	Belgian Ales	High	Medium	88%	63°F	77°F
Wyeast - Belgian Strong Ale 1388	18	Wyeast	Ale	0.12	Low	76%	64°F	80°F
Mangrove Jack - Belgian Tripel M31	18	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Mangrove Jack - Belgian Ale Yeast M41	16	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Wyeast - Belgian Ale 1214	15	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F

Other Ingredients Used In Trappist Single Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	100	Water Agt	Mash	14%	0% - 100%
Lactic acid	63	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	58	Water Agt	Mash	13%	0% - 100%
Whirlfloc	44	Water Agt	Boil	53%	0% - 100%
Irish Moss	36	Fining	Boil	51%	0% - 100%
Epsom Salt	33	Water Agt	Mash	3%	0% - 16%
Phosphoric acid	17	Water Agt	Mash	62%	0% - 100%
Baking Soda	17	Water Agt	Mash	4%	0% - 27%
Calcium Chloride (anhydrous)	15	Water Agt	Mash	9%	0% - 38%
Calcium Chloride (dihydrate)	13	Water Agt	Mash	15%	0% - 45%

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