IDEA
According to the BJCP (1), the Trappist Single is:
“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.”
As it’s so common on my blog, I never actually brewed a Trappist single before, but I had my fair share of belgian beers. Based on my experiences with belgian beers and the description provided by the BJCP, I created a recipe and started brewing a few days later.
Recipe
Stats:
Est. OG: 1.042
Est. FG: 1.005
ABV 4.9%
Color: 4.9 SRM
IBU: 32.4
Est. Brewhouse Efficiency: 70%
Boil-Time: 30 minutes
Water Profile: Westvleteren
| Name | Temperature (Metric) | Temperature (US) | Time (minute) | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Protein Rest | 55℃ | 131°F | 20 | |||||||
| β-amylase Rest | 64℃ | 147.2°F | 30 | |||||||
| α-amylase Rest | 72℃ | 161.6°F | 30 | |||||||
| Mash Out | 75.6℃ | 168.08℉ | 10 | |||||||
| Boil | 100℃ | 212℉ | 30 |
| Name | Weight (Metric) | Weight (US) | Percentage | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Dingemans - Pilsen MD | 3.1 kg | 6.83 lb | 81.6% | |||||||
| Simpsons - Dextrin Malt (carapils) | 0.3 kg | 0.66 lb | 7.9% | |||||||
| Dingemans - Biscuit | 0.2 kg | 0.44 lb | 5.3% | |||||||
| Clear Candi Sugar | 0.2 kg | 0.44 lb | 5.3% |
| Name | Weight (Metric) | Weight (US) | IBU | Alpha Acid | Time (minute) | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Saaz | 18g | 0.63 oz | 6.7 | 3.6% | 30 | |||||
| Perle | 18g | 0.63 oz | 13.4 | 7.2% | 30 | |||||
| Saaz | 15 | 0.53 oz | 2.6 | 3.6% | 10 | |||||
| Perle | 15 | 0.53 oz | 5.3 | 7.2% | 10 | |||||
| Saaz | 15 | 0.53 oz | 1.5 | 3.6% | 5 | |||||
| Perle | 15 | 0.53 oz | 2.9 | 7.2% | 5 |
| Name | Producer | Type | Style | Dry Alternatives | Liquid Alternatives | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| YF-204 Priest D'vill | Yeastflow | Liquid | Abbey Ale | SafAle T-58 | WY1214 Belgian Abbey Style Ale GY014 Belgian Abbey Ale WLP500 Monastery Ale B63 Monastic |
| Strike Water (Metric) | Strike Water (US) | Sparge Water (Metric) | Sparge Water (US) | Ca | Mg | Na | SO4 | Cl | HCO3 | |
|---|---|---|---|---|---|---|---|---|---|---|
| 14.4L | 3.8 gal | 12.35L | 3.26 gal | 114 ppm | 10 ppm | 125 ppm | 145 ppm | 139 ppm | 370 ppm |
| Name | Weight (Metric) | Weight (US) | Time (minute) | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Yeast Nutrient | 1g | 0.04 oz | 15 | |||||||
| L-Ascorbic Acid | 3g | 0.11 oz | Strike Water before mash | |||||||
| Supermoss | 4g | 0.14 oz | 15 |
Brewday
In the morning I crushed the malts, as I already collected the RO water the day before.
While stirring the water, I added the crushed malts. As the water was only 55℃ (131°F) hot, the mash looked a bit thicker than usual.
Ten minutes into the mash, I checked the pH of the wort. The value was too high, so I added 3.5ml of 80% lactic acid to the mash.
This small amount of lactic acid brought the ph down to 5.32.
Before the end of the mash, I checked if any starches were left in the wort. The test was negative, indicating that the mash was finished. After this, I continued with the mash out and sparging. While heating up the wort for boil, I measured the pre-boil gravity. The measured gravity was 0.003 points higher than expected.
Before the wort reached boiling temperature, I prepared the hops additions.
I boiled for 30 minutes and added the hops at the above stated times.
After the wort was chilled down to 23.2℃ (73.76℉), I measured the original gravity. The OG was 1.046, 0.004 points higher than expected.
The final gravity came out at 1.007.
Tasting
First week: The beer had a pleasant smell, with light bready, floral, citrusy and distinct Trappist yeast notes. In its taste, the beer carried the same notes, supplemented with a medium-light body. This resulted in a fairly complex, but highly drinkable, beer.
Later on: With time, the hop flavor faded, letting the malt and yeast shine.
Conclusion
The beer was fairly complex, but still a very nice session beer. As the hop flavor faded, the yeast and the malt started to really shine. It would be interesting to see how this beer fairs, if bottle conditioned, as is traditional. Also, using some new world hops could bring an interesting twist to this style.