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	10454
westmalle extra	5.5 gal	4.91%	19.24	1.048	1.011		All Grain	8830
Tafelbier	5 gal	2.14%	8.08	1.023	1.006		All Grain	6648
Belgian Single	5.5 gal	5.27%	31.76	1.052	1.012		BIAB	5653
westvleteren blond clone	34 L	5.75%	38.57	1.054	1.010		BIAB	4905
Next Chapter Patersbier	19.5 L	4.88%	23.85	1.048	1.010		All Grain	4256
MadMonk	5 gal	5.21%	0	1.053	1.013		All Grain	3605
Kjeller 5 25l Patersbier	25 L	4.89%	25.68	1.047	1.010		BIAB	3166
Westvleteren 12 Clone	20 L	7.99%	35.26	1.074	1.013		All Grain	2650
Spencer Trapist Ale Clone	5.5 gal	6.34%	30.49	1.061	1.012		All Grain	2322

Newest Trappist Single Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Single	5.5 gal	5.19%	27.01	1.050	1.010		All Grain	27
Let’s Get Toasted! A	20 gal	5.51%	26.88	1.052	1.010		All Grain	38
Let’s Get Toasted!	20 gal	5.87%	30.05	1.054	1.009		All Grain	44
Let’s Get Toasted - at Home Test Batch	5 gal	5.29%	33.44	1.049	1.008		All Grain	67
Santo Prene	5.5 gal	5.32%	25.59	1.051	1.011		All Grain	56
Belgian Single	1 gal	6.49%	20.12	1.066	1.016		All Grain	75
Enkel	55 L	4.46%	33.1	1.042	1.008		All Grain	49
Belgian Single	11.5 L	5.64%	29.59	1.052	1.009		All Grain	98
Crystal Reed Abbey Single	5.5 gal	5.77%	41.92	1.054	1.010		All Grain	47
BBB 0626	21 L	7.02%	36.68	1.055	1.002		All Grain	229

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	118		Sugar	sugar	0°L	46	8%	2% - 29%
Belgian Candi Sugar - Clear/Blond (0L)	77		Sugar	sugar	0°L	38	8%	0% - 20%
Belgian - Biscuit	68	Belgian	Grain	roasted malt	23°L	35	5%	1% - 13%
German - Pilsner	62	German	Grain	base malt	1.6°L	38	72%	17% - 100%
American - Pilsner	50	American	Grain	base malt	1.8°L	37	80%	22% - 100%
Special B	49		Grain	crystal malt	115°L	34	4%	1% - 13%
German - Acidulated Malt	39	German	Grain	acidulated malt	3.4°L	27	3%	1% - 7%
US - Pale 2-Row	37	US	Grain	base malt	1.8°L	37	63%	4% - 100%
BE - Pale Ale	37	BE	Grain	base malt	3.4°L	38	57%	10% - 95%

Hops Used In Trappist Single Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	195	3.5	39%	5% - 100%
Styrian Goldings	126	5.5	35%	3% - 100%
Hallertau Mittelfruh	100	3.75	36%	4% - 94%
Magnum	73	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	24	7.8	33%	13% - 60%
Domestic Hallertau	22	3.9	41%	20% - 67%
East Kent Goldings	22	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	66	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Wyeast - Trappist High Gravity 3787	55	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	53	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	36	Lallemand	Belgian Ales	High	Medium	80%	63°F	77°F
Mangrove Jack - Belgian Abbey M47	33	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F
White Labs - Monastary Ale Yeast WLP500	33	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Mangrove Jack - Belgian Tripel M31	21	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Wyeast - Belgian Ardennes 3522	19	Wyeast	Ale	0.12	High	74%	65°F	85°F
Mangrove Jack - Belgian Ale Yeast M41	18	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

Other Ingredients Used In Trappist Single Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	133	Water Agt	Mash	13%	0% - 100%
Calcium Chloride (dihydrate)	79	Water Agt	Mash	13%	0% - 100%
Lactic acid	76	Water Agt	Mash	72%	0% - 100%
Epsom Salt	50	Water Agt	Mash	4%	0% - 35%
Whirlfloc	49	Fining	Boil	55%	0% - 100%
Irish Moss	39	Water Agt	Boil	56%	0% - 100%
Phosphoric acid	26	Water Agt	Mash	68%	0% - 100%
Baking Soda	24	Water Agt	Mash	4%	0% - 27%
Calcium Chloride (anhydrous)	24	Water Agt	Mash	14%	0% - 100%
Coriander Seed	15	Spice	Boil	35%	0% - 100%

Photos