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Trappist Ale - Trappist Single


Top 10 Trappist Single Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian Single
5.5 gal 4.84% 30.43 1.048 1.011
All Grain 3885
Abbey Single
5.5 gal 5.6% 18.31 1.052 1.009
All Grain 3054
westmalle extra
5.5 gal 4.91% 19.24 1.048 1.011
All Grain 1794
Tafelbier
5 gal 2.14% 8.08 1.023 1.006
All Grain 1603
Next Chapter Patersbier
19.5 L 4.88% 23.85 1.048 1.01
All Grain 1516
Belgian_Single_II
4 gal 4.99% 39.43 1.047 1.009
All Grain 1437
Spencer Brewery Trappist Ale
5 gal 5.84% 26.28 1.058 1.013
Partial Mash 1358
Belgian Single
5.5 gal 5.27% 31.76 1.052 1.012
BIAB 1215
MadMonk
5 gal 5.21% 0 1.053 1.013
All Grain 1167
Germinoma - Patersbier
2.9 gal 5.41% 24.95 1.052 1.011
BIAB 924

Newest Trappist Single Recipes

Title Size ABV IBU OG FG Color Method Views
Brunas Abbey Ale
55 L 5.46% 32.17 1.05 1.008
All Grain 4
Patersbier
10 L 4.87% 38.06 1.047 1.01
All Grain 8
ecs trappist single
15 L 5.78% 26.85 1.05 1.006
All Grain 6
Blonde ale
21 L 8.54% 21.93 1.083 1.018
extract 12
Patersbier
5 gal 5.58% 38.63 1.054 1.011
BIAB 24
Awesome Recipe
55 L 4.97% 0 1.051 1.013
All Grain 10
Trappist single
25 L 5.49% 26.47 1.048 1.007
All Grain 21
Fruity Monks
5 gal 5.53% 26.05 1.056 1.014
All Grain 20
Hoppy Belgian Single
24 L 5.03% 37.5 1.041 1.003
All Grain 21
El Hefe Leffe
100 L 4.78% 38.04 1.05 1.013
All Grain 44

Fermentables Used In Trappist Single Recipes (View More)

Name
Uses
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Pilsner
78
Belgian
Grain
Base malt
1.6 °L 
37
81%
25% - 100%
Pilsner
29
German
Grain
Base malt
1.6 °L 
38
68%
17% - 100%
Cane Sugar
23
Sugar
Sugar
0 °L 
46
8%
3% - 15%
Biscuit
22
Belgian
Grain
Roasted malt
23 °L 
35
6%
2% - 11%
Special B
19
Belgian
Grain
Roasted malt
115 °L 
34
4%
1% - 12%
Belgian Candi SugarClear/Blond (0L)
19
Sugar
Sugar
0 °L 
38
9%
3% - 20%
Aromatic
17
Belgian
Grain
Roasted malt
38 °L 
33
4%
1% - 13%
Pilsner
16
American
Grain
Base malt
1.8 °L 
37
80%
22% - 100%
Pale Ale
15
Belgian
Grain
Base malt
3.4 °L 
38
63%
23% - 95%
Vienna
14
German
Grain
Base malt
4 °L 
37
17%
5% - 50%

Hops Used In Trappist Single Recipes (View More)

Name Uses Average AA Avg. Usage Usage Range
Saaz773.540%13% - 100%
Styrian Goldings465.532%7% - 67%
Magnum281526%2% - 100%
Hallertau Hersbrucker21437%13% - 70%
Hallertau Mittelfruh213.7536%6% - 94%
Perle128.240%15% - 56%
Domestic Hallertau93.941%20% - 67%
Cascade8731%16% - 67%
Northern Brewer87.838%23% - 60%
Tettnanger74.542%13% - 65%

Steeping Grains Used In Trappist Single Recipes (View More)

Name Uses Country Category Type Color PPG Avg. Usage Usage Range
Caramel Pils2Belgian
Grain
Crystal malt8 °L 
34
50%
50% - 50%
Aromatic2Belgian
Grain
Roasted malt38 °L 
33
67%
33% - 100%
Carapils (Dextrine Malt)2American
Grain
Crystal malt1.8 °L 
33
65%
50% - 80%
Biscuit2Belgian
Grain
Roasted malt23 °L 
35
43%
20% - 67%
Flaked Wheat1
Adjunct
Raw2 °L 
34
38%
38% - 38%
Munich - 60L1American
Grain
Base malt60 °L 
33
100%
100% - 100%
Cara 45L1Belgian
Grain
Crystal malt42 °L 
34
50%
50% - 50%
Caramel / Crystal 20L1American
Grain
Crystal malt20 °L 
35
62%
62% - 62%
Pilsner1American
Grain
Base malt1.8 °L 
37
78%
78% - 78%
Caramel / Crystal 40L1American
Grain
Crystal malt40 °L 
34
50%
50% - 50%

Yeasts Used In Trappist Single Recipes (View More)

Name Uses Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Abbey Ale Yeast WLP53026White LabsAleHighMed-High77.566°F72°F
Safbrew - Abbaye Yeast BE-25625Fermentis / SafaleAle.11High8254°F77°F
Trappist High Gravity 378720WyeastAle0.12Med-High7664°F78°F
Trappist Ale Yeast WLP50017White LabsAleHighMed-Low77.565°F72°F
Belgian Abby Ale II 17628WyeastAle0.12Medium7565°F75°F
Belgian Ale 12146WyeastAle0.12Med-Low7568°F78°F
Belgian Bastogne Ale Yeast WLP5106White LabsAleHighMedium7766°F72°F
Belgian Tripel M315Mangrove JackAlen/aMedium8564°F82°F
Belgian Ale Yeast WLP5505White LabsAleMed-HighMedium81.568°F78°F
Belgian Ardennes 35225WyeastAle0.12High7465°F85°F
Belgian Strong Ale 13885WyeastAle0.12Low7664°F80°F

Other Ingredients Used In Trappist Single Recipes (View More)

Name Uses Type Use Avg. Usage Usage Range
Irish Moss13FiningBoil69%0% - 100%
Yeast Nutrient10OtherBoil48%0% - 100%
Whirlfloc9FiningBoil78%18% - 100%
Gypsum8Water AgtMash22%0% - 56%
Calcium Chloride5Water AgtMash11%0% - 29%
Coriander4SpiceBoil28%0% - 57%
Honey4FlavorPrimary82%52% - 97%
orange peel4FlavorBoil29%3% - 100%
Lactic acid3Water AgtOther100%99% - 100%
wyeast nutrient3Water AgtBoil37%1% - 99%
Protofloc3FiningBoil100%100% - 100%

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