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 GuideTop 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 | 8357 | |
westmalle extra |
5.5 gal | 4.91% | 19.24 | 1.048 | 1.011 | All Grain | 6039 | |
Tafelbier |
5 gal | 2.14% | 8.08 | 1.023 | 1.006 | All Grain | 4410 | |
Belgian Single |
5.5 gal | 5.27% | 31.76 | 1.052 | 1.012 | BIAB | 3997 | |
Next Chapter Patersbier |
19.5 L | 4.88% | 23.85 | 1.048 | 1.010 | All Grain | 3209 | |
westvleteren blond clone |
34 L | 5.75% | 38.57 | 1.054 | 1.010 | BIAB | 2989 | |
MadMonk |
5 gal | 5.21% | 0 | 1.053 | 1.013 | All Grain | 2572 | |
Kjeller 5 25l Patersbier |
25 L | 4.89% | 25.68 | 1.047 | 1.010 | BIAB | 2072 | |
Experim-Enkel |
25 L | 5.19% | 32.07 | 1.050 | 1.010 | All Grain | 1591 | |
Patersbier |
40 L | 4.3% | 12.06 | 1.047 | 1.014 | All Grain | 1317 |
Newest Trappist Single Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
The Single Monk |
5.5 gal | 5.56% | 41.42 | 1.054 | 1.011 | All Grain | 22 | |
Patersbier |
5.5 gal | 5% | 33.43 | 1.042 | 1.004 | BIAB | 24 | |
St Hubert's Apprentice |
11 gal | 5.17% | 31.96 | 1.044 | 1.004 | All Grain | 74 | |
Trappist Abbaye |
18 L | 8.08% | 27.78 | 1.072 | 1.011 | BIAB | 140 | |
SBS St. Veronus Abbey Single Ale AG Conversion |
5.5 gal | 5.43% | 25.22 | 1.052 | 1.010 | All Grain | 34 | |
Benoni Monk |
20.8 L | 4.92% | 35.95 | 1.044 | 1.007 | All Grain | 40 | |
Belgian Blonde Ale II |
5.5 gal | 6.13% | 28.35 | 1.053 | 1.006 | All Grain | 19 | |
Trappist Single |
12 L | 5.83% | 35.08 | 1.055 | 1.010 | BIAB | 46 | |
La Forge B-Single |
100 L | 5.97% | 15.14 | 1.052 | 1.006 | All Grain | 53 | |
Drinking Trippel, Seeing double, feeling single |
6 gal | 7.78% | 0 | 1.075 | 1.016 | BIAB | 64 |
Fermentables Used In Trappist Single Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Belgian - Pilsner | 152 | Belgian | Grain | base malt |
1.6°L
|
37 | 77% | 25% - 100% |
Cane Sugar | 90 | Sugar | sugar |
0°L
|
46 | 8% | 2% - 29% | |
German - Pilsner | 59 | German | Grain | base malt |
1.6°L
|
38 | 72% | 17% - 100% |
Belgian Candi Sugar - Clear/Blond (0L) | 57 | Sugar | sugar |
0°L
|
38 | 8% | 1% - 20% | |
Belgian - Biscuit | 56 | Belgian | Grain | roasted malt |
23°L
|
35 | 5% | 1% - 13% |
Belgian - Special B | 45 | Belgian | Grain | roasted malt |
115°L
|
34 | 4% | 1% - 13% |
American - Pilsner | 43 | American | Grain | base malt |
1.8°L
|
37 | 80% | 22% - 100% |
US - Pale 2-Row | 34 | US | Grain | base malt |
1.8°L
|
37 | 63% | 16% - 100% |
BE - Pale Ale | 32 | BE | Grain | base malt |
3.4°L
|
38 | 54% | 10% - 95% |
German - Acidulated Malt | 28 | 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 | 157 | 3.5 | 39% | 5% - 100% |
Styrian Goldings | 101 | 5.5 | 35% | 7% - 71% |
Hallertau Mittelfruh | 67 | 3.75 | 36% | 4% - 94% |
Magnum | 55 | 15 | 26% | 2% - 100% |
Hallertau Hersbrucker | 37 | 4 | 38% | 9% - 77% |
Tettnanger | 22 | 4.5 | 41% | 13% - 100% |
East Kent Goldings | 22 | 5 | 41% | 8% - 100% |
Domestic Hallertau | 20 | 3.9 | 41% | 20% - 67% |
Perle | 19 | 8.2 | 38% | 11% - 67% |
Cascade | 15 | 7 | 31% | 5% - 85% |
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% |
Belgian - Aromatic | 3 | Belgian | Grain | roasted 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 | 54 | 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 | 46 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
White Labs - Monastary Ale Yeast WLP500 | 29 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
Mangrove Jack - Belgian Abbey M47 | 21 | Mangrove Jack | Ale | n/a | Med-High | 75% | 64°F | 77°F |
Mangrove Jack - Belgian Tripel M31 | 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 |
Wyeast - Belgian Strong Ale 1388 | 14 | Wyeast | Ale | 0.12 | Low | 76% | 64°F | 80°F |
Wyeast - Belgian Ardennes 3522 | 13 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
Omega Yeast Labs - Belgian Ale W OYL-028 | 11 | Omega Yeast Labs | Belgian Ales | 0.11 | Medium | 76% | 64°F | 78°F |
Other Ingredients Used In Trappist Single Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 85 | Water Agt | Mash | 16% | 0% - 100% |
Calcium Chloride (dihydrate) | 51 | Water Agt | Mash | 14% | 0% - 100% |
Lactic acid | 51 | Water Agt | Mash | 67% | 1% - 100% |
Whirlfloc | 40 | Water Agt | Boil | 56% | 0% - 100% |
Irish Moss | 32 | Fining | Mash | 53% | 0% - 100% |
Epsom Salt | 26 | Water Agt | Mash | 3% | 0% - 16% |
Phosphoric acid | 14 | Water Agt | Mash | 60% | 2% - 100% |
Baking Soda | 13 | Water Agt | Mash | 5% | 0% - 27% |
Calcium Chloride (dihydrate) | 13 | Water Agt | Mash | 15% | 0% - 45% |
Coriander Seed | 10 | Spice | Boil | 35% | 0% - 100% |