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 | 9124 | |
westmalle extra |
5.5 gal | 4.91% | 19.24 | 1.048 | 1.011 | All Grain | 6869 | |
Tafelbier |
5 gal | 2.14% | 8.08 | 1.023 | 1.006 | All Grain | 4919 | |
Belgian Single |
5.5 gal | 5.27% | 31.76 | 1.052 | 1.012 | BIAB | 4478 | |
westvleteren blond clone |
34 L | 5.75% | 38.57 | 1.054 | 1.010 | BIAB | 3565 | |
Next Chapter Patersbier |
19.5 L | 4.88% | 23.85 | 1.048 | 1.010 | All Grain | 3485 | |
MadMonk |
5 gal | 5.21% | 0 | 1.053 | 1.013 | All Grain | 2944 | |
Kjeller 5 25l Patersbier |
25 L | 4.89% | 25.68 | 1.047 | 1.010 | BIAB | 2508 | |
Experim-Enkel |
25 L | 5.19% | 32.07 | 1.050 | 1.010 | All Grain | 1805 | |
Patersbier |
40 L | 4.3% | 12.06 | 1.047 | 1.014 | All Grain | 1571 |
Newest Trappist Single Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Belgian Single |
5.5 gal | 5.71% | 37.02 | 1.049 | 1.006 | All Grain | 56 | |
Dave Graduation |
20 L | 4.88% | 23.43 | 1.050 | 1.012 | All Grain | 28 | |
Belgian Monastery |
21 L | 5.37% | 25.45 | 1.054 | 1.013 | All Grain | 43 | |
Yeast N' Stuff v. 4 |
21 L | 5.52% | 33.55 | 1.054 | 1.012 | All Grain | 37 | |
Seks in een kano |
2 gal | 2.56% | 13.71 | 1.028 | 1.009 | All Grain | 38 | |
Trappist Single |
3 gal | 6.64% | 39.01 | 1.058 | 1.007 | BIAB | 30 | |
Awesome Recipe |
27 L | 6.86% | 0 | 1.070 | 1.017 | extract | 65 | |
Belgian Single |
3 gal | 4.96% | 34.77 | 1.045 | 1.007 | All Grain | 75 | |
Spencer's Trappist Ale |
5.5 gal | 5.44% | 25.11 | 1.053 | 1.013 | All Grain | 133 | |
Belgian Single |
18 gal | 5.54% | 31.13 | 1.054 | 1.012 | All Grain | 80 |
Fermentables Used In Trappist Single Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Belgian - Pilsner | 165 | Belgian | Grain | base malt |
1.6°L
|
37 | 77% | 25% - 100% |
Cane Sugar | 104 | Sugar | sugar |
0°L
|
46 | 8% | 2% - 29% | |
Belgian Candi Sugar - Clear/Blond (0L) | 66 | Sugar | sugar |
0°L
|
38 | 8% | 0% - 20% | |
German - Pilsner | 62 | German | Grain | base malt |
1.6°L
|
38 | 73% | 17% - 100% |
Belgian - Biscuit | 58 | Belgian | Grain | roasted malt |
23°L
|
35 | 5% | 1% - 13% |
Special B | 48 | Grain | crystal malt |
115°L
|
34 | 4% | 1% - 13% | |
American - Pilsner | 46 | American | Grain | base malt |
1.8°L
|
37 | 79% | 22% - 100% |
US - Pale 2-Row | 37 | US | Grain | base malt |
1.8°L
|
37 | 62% | 4% - 100% |
BE - Pale Ale | 35 | BE | Grain | base malt |
3.4°L
|
38 | 55% | 10% - 95% |
German - Acidulated Malt | 31 | 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 | 169 | 3.5 | 39% | 5% - 100% |
Styrian Goldings | 113 | 5.5 | 35% | 7% - 71% |
Hallertau Mittelfruh | 81 | 3.75 | 35% | 4% - 94% |
Magnum | 57 | 15 | 28% | 2% - 100% |
Hallertau Hersbrucker | 38 | 4 | 38% | 9% - 77% |
Tettnanger | 25 | 4.5 | 42% | 13% - 100% |
Perle | 22 | 8.2 | 38% | 11% - 67% |
Domestic Hallertau | 21 | 3.9 | 42% | 20% - 67% |
East Kent Goldings | 20 | 5 | 39% | 8% - 100% |
Northern Brewer | 19 | 7.8 | 33% | 13% - 60% |
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% |
Aromatic | 3 | Grain | base 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 | 58 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
Wyeast - Trappist High Gravity 3787 | 54 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
White Labs - Abbey Ale Yeast WLP530 | 49 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
White Labs - Monastary Ale Yeast WLP500 | 32 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
Mangrove Jack - Belgian Abbey M47 | 28 | Mangrove Jack | Ale | n/a | Med-High | 75% | 64°F | 77°F |
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST | 19 | Lallemand | Belgian Ales | High | Medium | 88% | 63°F | 77°F |
Wyeast - Belgian Strong Ale 1388 | 18 | Wyeast | Ale | 0.12 | Low | 76% | 64°F | 80°F |
Mangrove Jack - Belgian Tripel M31 | 17 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
Mangrove Jack - Belgian Ale Yeast M41 | 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 |
Other Ingredients Used In Trappist Single Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 98 | Water Agt | Mash | 14% | 0% - 100% |
Lactic acid | 62 | Water Agt | Mash | 71% | 0% - 100% |
Calcium Chloride (dihydrate) | 57 | Water Agt | Mash | 13% | 0% - 100% |
Whirlfloc | 43 | Fining | Boil | 54% | 0% - 100% |
Irish Moss | 36 | Water Agt | Boil | 51% | 0% - 100% |
Epsom Salt | 31 | Water Agt | Mash | 3% | 0% - 16% |
Phosphoric acid | 17 | Water Agt | Mash | 62% | 0% - 100% |
Baking Soda | 17 | Water Agt | Mash | 4% | 0% - 27% |
Calcium Chloride (anhydrous) | 14 | Water Agt | Mash | 10% | 0% - 38% |
Calcium Chloride (dihydrate) | 13 | Water Agt | Mash | 15% | 0% - 45% |