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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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