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	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%

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