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	9860
westmalle extra	5.5 gal	4.91%	19.24	1.048	1.011		All Grain	7902
Tafelbier	5 gal	2.14%	8.08	1.023	1.006		All Grain	5750
Belgian Single	5.5 gal	5.27%	31.76	1.052	1.012		BIAB	5148
westvleteren blond clone	34 L	5.75%	38.57	1.054	1.010		BIAB	4322
Next Chapter Patersbier	19.5 L	4.88%	23.85	1.048	1.010		All Grain	3848
MadMonk	5 gal	5.21%	0	1.053	1.013		All Grain	3298
Kjeller 5 25l Patersbier	25 L	4.89%	25.68	1.047	1.010		BIAB	2852
saisoni 2024	21 L	5.93%	27.24	1.048	1.003		All Grain	2091
Experim-Enkel	25 L	5.19%	32.07	1.050	1.010		All Grain	2068

Newest Trappist Single Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Pressure	7 gal	4.92%	21.36	1.048	1.011		extract	46
Test	20 L	7.19%	23.19	1.070	1.015		All Grain	37
singularity 3	11 gal	5.16%	32.41	1.050	1.011		All Grain	29
Big Brew at Patch Belgian Single	5 gal	5.12%	19.36	1.046	1.007		All Grain	45
Lenten Labor	6 gal	5.06%	25.6	1.045	1.006		All Grain	48
Belgian Single	5.5 gal	5.46%	39.43	1.052	1.010		BIAB	63
Belgian Single(blood orange)	76 gal	6.41%	31.71	1.058	1.011		All Grain	88
11. Stephaan Droog 300325	24 L	6.01%	28.66	1.055	1.009		All Grain	100
Belgian Single	2.5 gal	5.15%	37.64	1.051	1.012		All Grain	68
Belgian Single	2.5 gal	3.39%	34.53	1.034	1.009		All Grain	46

Fermentables Used In Trappist Single Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	177	Belgian	Grain	base malt	1.6°L	37	77%	24% - 100%
Cane Sugar	114		Sugar	sugar	0°L	46	8%	2% - 29%
Belgian Candi Sugar - Clear/Blond (0L)	74		Sugar	sugar	0°L	38	8%	0% - 20%
Belgian - Biscuit	61	Belgian	Grain	roasted malt	23°L	35	5%	1% - 13%
German - Pilsner	60	German	Grain	base malt	1.6°L	38	72%	17% - 100%
American - Pilsner	48	American	Grain	base malt	1.8°L	37	79%	22% - 100%
Special B	48		Grain	crystal malt	115°L	34	4%	1% - 13%
US - Pale 2-Row	38	US	Grain	base malt	1.8°L	37	62%	4% - 100%
BE - Pale Ale	36	BE	Grain	base malt	3.4°L	38	57%	10% - 95%
German - Acidulated Malt	35	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	185	3.5	39%	5% - 100%
Styrian Goldings	119	5.5	35%	3% - 100%
Hallertau Mittelfruh	89	3.75	35%	4% - 94%
Magnum	66	15	28%	2% - 100%
Hallertau Hersbrucker	41	4	38%	9% - 77%
Tettnanger	28	4.5	40%	13% - 100%
Perle	25	8.2	39%	11% - 68%
Northern Brewer	21	7.8	33%	13% - 60%
Domestic Hallertau	21	3.9	42%	20% - 67%
East Kent Goldings	20	5	39%	8% - 100%

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	59	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Wyeast - Trappist High Gravity 3787	52	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	31	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	27	Lallemand	Belgian Ales	High	Medium	88%	63°F	77°F
Wyeast - Belgian Ardennes 3522	19	Wyeast	Ale	0.12	High	74%	65°F	85°F
Mangrove Jack - Belgian Tripel M31	19	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Wyeast - Belgian Ale 1214	18	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Wyeast - Belgian Strong Ale 1388	18	Wyeast	Ale	0.12	Low	76%	64°F	80°F

Other Ingredients Used In Trappist Single Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	114	Water Agt	Mash	14%	0% - 100%
Lactic acid	68	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	66	Water Agt	Mash	14%	0% - 100%
Whirlfloc	45	Water Agt	Boil	55%	0% - 100%
Irish Moss	40	Fining	Boil	57%	0% - 100%
Epsom Salt	40	Water Agt	Mash	4%	0% - 24%
Calcium Chloride (anhydrous)	20	Water Agt	Mash	12%	0% - 50%
Baking Soda	19	Water Agt	Mash	4%	0% - 27%
Phosphoric acid	19	Water Agt	Mash	64%	0% - 100%
Coriander Seed	15	Spice	Boil	35%	0% - 100%

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