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Trappist Ale - Trappist Single

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 5925
westmalle extra
5.5 gal 4.91% 19.24 1.048 1.011
All Grain 3668
Tafelbier
5 gal 2.14% 8.08 1.023 1.006
All Grain 3057
Belgian Single
5.5 gal 5.27% 31.76 1.052 1.012
BIAB 2568
Next Chapter Patersbier
19.5 L 4.88% 23.85 1.048 1.010
All Grain 2459
MadMonk
5 gal 5.21% 0 1.053 1.013
All Grain 1895
westvleteren blond clone
34 L 5.75% 38.57 1.054 1.010
BIAB 1783
Kjeller 5 25l Patersbier
25 L 4.89% 25.68 1.047 1.010
BIAB 1367
Experim-Enkel
25 L 5.19% 32.07 1.050 1.010
All Grain 1039
Belgian Singel
3.5 gal 6.55% 16.49 1.057 1.007
BIAB 997

Newest Trappist Single Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
350 L 4.01% 0 1.041 1.010
All Grain 0
Trappist Single
32 gal 5.86% 39.18 1.053 1.009
BIAB 15
Belgian Trappist Extra
5.5 gal 5% 11.7 1.047 1.009
All Grain 17
Tripel Braggot
25 L 10.68% 10.31 1.088 1.006
All Grain 19
Westy 12
2.5 gal 9.32% 34.39 1.087 1.016
BIAB 15
Dubbel
23 L 7.39% 16.54 1.069 1.013
All Grain 29
Graansilo Light
75 L 5.55% 36.06 1.060 1.018
All Grain 22
2020 Quad
5.5 gal 10.7% 29.16 1.105 1.023
All Grain 14
Trappist Single II
20 L 5.16% 23.68 1.047 1.008
All Grain 21
Single & Ready to Mingle
24 L 5.39% 27.22 1.051 1.010
All Grain 51

Fermentables Used In Trappist Single Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 97 Belgian Grain base malt 1.6°L
37 78% 25% - 100%
German - Pilsner 37 German Grain base malt 1.6°L
38 72% 17% - 100%
Cane Sugar 34 Sugar sugar 0°L
46 8% 3% - 15%
Belgian Candi Sugar - Clear/Blond (0L) 27 Sugar sugar 0°L
38 9% 3% - 20%
Belgian - Special B 25 Belgian Grain roasted malt 115°L
34 4% 1% - 12%
Belgian - Biscuit 23 Belgian Grain roasted malt 23°L
35 6% 2% - 11%
American - Pilsner 22 American Grain base malt 1.8°L
37 79% 22% - 100%
Belgian - Pale Ale 19 Belgian Grain base malt 3.4°L
38 58% 22% - 96%
Pale 2-Row 19 Grain base malt 1.8°L
37 64% 16% - 100%
Belgian - Aromatic 15 Belgian Grain roasted malt 38°L
33 4% 1% - 13%

Hops Used In Trappist Single Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 87 3.5 39% 13% - 100%
Styrian Goldings 56 5.5 32% 7% - 67%
Magnum 33 15 26% 2% - 100%
Hallertau Mittelfruh 32 3.75 35% 6% - 94%
Hallertau Hersbrucker 21 4 38% 13% - 77%
Tettnanger 15 4.5 38% 13% - 65%
Perle 15 8.2 38% 15% - 56%
Domestic Hallertau 12 3.9 42% 20% - 67%
Northern Brewer 10 7.8 36% 23% - 60%
East Kent Goldings 10 5 30% 8% - 67%

Steeping Grains Used In Trappist Single Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 65% 50% - 80%
Belgian - Biscuit 2 Belgian Grain roasted malt 23°L
35 43% 20% - 67%
Belgian - Caramel Pils 2 Belgian Grain crystal malt 8°L
34 50% 50% - 50%
Belgian - Aromatic 2 Belgian Grain roasted malt 38°L
33 67% 33% - 100%

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 29 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Abbey Ale Yeast WLP530 29 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 25 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Monastary Ale Yeast WLP500 20 White Labs Ales High Medium 77.5% 65°F 72°F
Mangrove Jack - Belgian Abbey M47 9 Mangrove Jack Ale n/a Med-High 75% 64°F 77°F
Wyeast - Belgian Strong Ale 1388 8 Wyeast Ale 0.12 Low 76% 64°F 80°F
White Labs - Belgian Bastogne Ale Yeast WLP510 7 White Labs Ale High Medium 77% 66°F 72°F
Wyeast - Belgian Ale 1214 7 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Mangrove Jack - Belgian Tripel M31 6 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
White Labs - Belgian Ale Yeast WLP550 6 White Labs Ale Med-High Medium 81.5% 68°F 78°F

Other Ingredients Used In Trappist Single Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 23 Water Agt Mash 13% 0% - 57%
Whirlfloc 16 Water Agt Boil 71% 0% - 100%
Irish Moss 14 Fining Boil 67% 0% - 100%
Lactic acid 12 Water Agt Sparge 63% 1% - 100%
Calcium Chloride (dihydrate) 11 Water Agt Mash 10% 0% - 45%
Calcium Chloride (dihydrate) 8 Water Agt Mash 7% 0% - 43%
Baking Soda 5 Water Agt Mash 6% 0% - 27%
Table Salt 4 Water Agt Mash 4% 0% - 14%
Chalk 3 Water Agt Mash 25% 0% - 75%
Epsom Salt 3 Water Agt Mash 4% 0% - 13%

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