Trappist Ale - Trappist Single
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 | 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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