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Trappist Ale - Trappist Single

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 6531
westmalle extra
5.5 gal 4.91% 19.24 1.048 1.011
All Grain 4025
Tafelbier
5 gal 2.14% 8.08 1.023 1.006
All Grain 3325
Belgian Single
5.5 gal 5.27% 31.76 1.052 1.012
BIAB 2787
Next Chapter Patersbier
19.5 L 4.88% 23.85 1.048 1.010
All Grain 2573
MadMonk
5 gal 5.21% 0 1.053 1.013
All Grain 2014
westvleteren blond clone
34 L 5.75% 38.57 1.054 1.010
BIAB 1957
Kjeller 5 25l Patersbier
25 L 4.89% 25.68 1.047 1.010
BIAB 1463
Belgian Singel
3.5 gal 6.55% 16.49 1.057 1.007
BIAB 1224
Experim-Enkel
25 L 5.19% 32.07 1.050 1.010
All Grain 1129

Newest Trappist Single Recipes

Title Size ABV IBU OG FG Color Method Views
X-001 Trappist Single 1/18/21
15 gal 5.13% 36.93 1.048 1.009
All Grain 8
Westmalle Extra Clone
5.5 gal 4.93% 28.53 1.047 1.010
All Grain 6
blonde (affligem)
5.5 gal 6.62% 26.9 1.060 1.010
BIAB 3
Belgian-style Singel
3.5 gal 6.08% 37.38 1.056 1.010
BIAB 16
New Abby Single Blonde
5 gal 5.53% 21.59 1.053 1.011
BIAB 18
belgian
10.5 L 5.07% 41.24 1.055 1.016
BIAB 12
I am Single
5.5 gal 6.14% 35.49 1.057 1.011
All Grain 25
Belgian Single Table bier
12 gal 4.38% 38.09 1.040 1.007
All Grain 12
Enkel
5.5 gal 5.03% 36.83 1.043 1.005
BIAB 24
Nicksvleteren 6
5.5 gal 5.17% 35.44 1.046 1.007
All Grain 26

Fermentables Used In Trappist Single Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 101 Belgian Grain base malt 1.6°L
37 78% 25% - 100%
German - Pilsner 39 German Grain base malt 1.6°L
38 72% 17% - 100%
Cane Sugar 37 Sugar sugar 0°L
46 8% 3% - 19%
Belgian Candi Sugar - Clear/Blond (0L) 29 Sugar sugar 0°L
38 9% 3% - 20%
Belgian - Biscuit 26 Belgian Grain roasted malt 23°L
35 6% 1% - 11%
Belgian - Special B 25 Belgian Grain roasted malt 115°L
34 4% 1% - 12%
American - Pilsner 23 American Grain base malt 1.8°L
37 78% 22% - 100%
Pale 2-Row 20 Grain base malt 1.8°L
37 62% 16% - 100%
Belgian - Pale Ale 19 Belgian Grain base malt 3.4°L
38 57% 22% - 95%
Belgian - Aromatic 16 Belgian Grain roasted malt 38°L
33 4% 1% - 13%

Hops Used In Trappist Single Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 90 3.5 39% 13% - 100%
Styrian Goldings 56 5.5 32% 7% - 67%
Hallertau Mittelfruh 34 3.75 35% 6% - 94%
Magnum 33 15 26% 2% - 100%
Hallertau Hersbrucker 22 4 38% 13% - 77%
Perle 15 8.2 38% 15% - 56%
Tettnanger 15 4.5 38% 13% - 65%
Domestic Hallertau 12 3.9 42% 20% - 67%
East Kent Goldings 11 5 34% 8% - 100%
Cascade 10 7 31% 14% - 67%

Steeping Grains Used In Trappist Single Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 65% 50% - 80%
Belgian - Aromatic 2 Belgian Grain roasted malt 38°L
33 67% 33% - 100%
Belgian - Biscuit 2 Belgian Grain roasted malt 23°L
35 43% 20% - 67%
Belgian - Caramel Pils 2 Belgian Grain crystal malt 8°L
34 50% 50% - 50%

Yeasts Used In Trappist Single Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - Abbey Ale Yeast WLP530 30 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 30 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Wyeast - Trappist High Gravity 3787 26 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Monastary Ale Yeast WLP500 20 White Labs Ales High Medium 77.5% 65°F 72°F
Mangrove Jack - Belgian Abbey M47 9 Mangrove Jack Ale n/a Med-High 75% 64°F 77°F
Wyeast - Belgian Strong Ale 1388 8 Wyeast Ale 0.12 Low 76% 64°F 80°F
Mangrove Jack - Belgian Tripel M31 7 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Wyeast - Belgian Ale 1214 7 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
White Labs - Belgian Bastogne Ale Yeast WLP510 7 White Labs Ale High Medium 77% 66°F 72°F
Wyeast - Belgian Abby Ale II 1762 7 Wyeast Ale 0.12 Medium 75% 65°F 75°F

Other Ingredients Used In Trappist Single Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 26 Water Agt Mash 13% 0% - 57%
Whirlfloc 16 Fining Boil 71% 0% - 100%
Irish Moss 14 Fining Boil 67% 0% - 100%
Lactic acid 13 Water Agt Mash 65% 1% - 100%
Calcium Chloride (dihydrate) 12 Water Agt Mash 12% 0% - 45%
Calcium Chloride (dihydrate) 10 Water Agt Mash 8% 0% - 43%
Baking Soda 6 Water Agt Sparge 6% 0% - 27%
Table Salt 4 Water Agt Mash 4% 0% - 14%
Epsom Salt 4 Water Agt Mash 7% 0% - 16%
Magnesium Chloride 2 Water Agt Mash 0% 0% - 0%

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