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26A1. Trappist Single

166 calories 15 carbs
Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 166 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created Tuesday September 5th 2017
1.051
1.009
5.6%
34.66
3.97
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7.75 lb Belgian - Pilsner7.75 lb Pilsner 37 1.6 82.7%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 2.7%
2 oz Belgian - Aromatic2 oz Aromatic 33 38 1.3%
1.25 lb Cane Sugar1.25 lb Cane Sugar 46 0 13.3%
9.38 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.25 oz Motueka1.25 oz Motueka Hops Pellet 7 Boil 60 min 33.79 62.5%
0.75 oz Motueka0.75 oz Motueka Hops Pellet 7 Boil 1 min 0.87 37.5%
 
Mash Guidelines
Amount Description Type Temp Time
3.05 gal Single Infusion Infusion 152 °F 90 min
6.01 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
4.35 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.43 g Gypsum Water Agt Mash 1 hr.
0.41 g Chalk Water Agt Mash 1 hr.
0.58 g Magnesium Chloride Water Agt Mash 1 hr.
27.79 ml Phosphoric acid Water Agt Mash 1 hr.
9.69 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 329 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Pilsner Malt:
Protein rest (122-131F 15 min)

Cane Sugar:
Add to boil kettle.

Step Mash
122-131 10-20 min
142-146
154-162

65◦F, allow temp to rise to 75◦F over a week.

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
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.

Aroma:
Medium-low to medium-high Trappist yeast character, showing a fruity-spicy character along with medium-low to medium spicy or floral hops, occasionally enhanced by light herbal/citrusy spice additions. Low to medium-low grainy-sweet malt backdrop, which may have a light honey or sugar quality. Fruit expression can vary widely (citrus, pome fruit, stone fruit). Light spicy, yeast-driven phenolics found in the best examples. Bubblegum inappropriate.

Appearance:
Pale yellow to medium gold color. Generally good clarity, with a moderate-sized, persistent, billowy white head with characteristic lacing.

Flavor:
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 (orange, lemon, grapefruit), pome fruit (apple, pear), or stone fruit (apricot, peach). Light to moderate spicy, peppery, or clove phenolics. Bitterness rises towards the crisp, dry finish, with an aftertaste of light malt, moderate hops and yeast character.

Mouthfeel:
Medium-light to medium body. Smooth. Medium-high to high carbonation, can be somewhat prickly. Should not have noticeable alcohol warmth.

Comments:
Often not labeled or available outside the monastery, or infrequently brewed. Might also be called monk’s beer or Brother’s beer. Highly attenuated, generally 85% or higher.

History:
While Trappist breweries have a tradition of brewing a lower-strength beer as a monk’s daily ration, the bitter, pale beer this style describes is a relatively modern invention reflecting current tastes. Westvleteren first brewed theirs in 1999, but replaced older lower-gravity products.
Characteristic Ingredients: Pilsner malt, Belgian Trappist yeast, Saazer-type hops.

Style Comparison:
Like a top-fermented Belgian/Trappist interpretation of a German Pils – pale, hoppy, and well-attenuated, but showing prototypical Belgian yeast character. Has less sweetness, higher attenuation, less character malt, and is more hop-centered than a Belgian Pale Ale. More like a much smaller, more highly hopped tripel than a smaller Belgian Blond Ale.

Vital Statistics:
OG: 1.044 – 1.054
IBUs: 25 – 45 FG: 1.004 – 1.010
SRM: 3 – 5
ABV: 4.8 – 6.0%

Commercial Examples:
Achel 5° Blond, St. Bernardus
Extra 4, Westmalle Extra, Westvleteren Blond

Tags:
standard-strength, pale-color, top-fermenting, western-Europe, craft-style, bitter, hoppy

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  • Last Updated: 2019-10-29 21:57 UTC
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