Trappist Single Monk Beer Recipe Writing Brewing & Style Guide
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- Опубліковано 10 лип 2024
- A full guide to the Trappist single beer style.
Belgian Single - Monks Beer
Author: David Heath
Brewfather Link:- share.brewfather.app/CMHkje35...
Batch Size : 21 L
/ 5.54 US Liquid Gallons
IBU : 22 (Tinseth)
Colour : 6 EBC
Carbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.030
Original Gravity : 1.046
Final Gravity : 1.000
Boil Time : 60 min
Mash Efficiency : 80%
65 °C/149°F - 60 min Mash In
75 °C/167°F- 10 min - Mash Out
Fermentables
3.36kg/7.40lbs - Pilsner Malt 3.3 EBC (87.%)
500g/1.1lbs - Candi Sugar, Clear 1 EBC (13%)
- Add with 10 minutes left in the boil or throughout subject to taste
Boil additions
60 min - Hallertauer Mittelfrueh - 8.8 IBU
60 min - Saaz - 9 IBU
15 min - Hallertauer Mittelfrueh - 2.2 IBU
15 min - Saaz - (2.1 IBU)
Miscellaneous
10 min - Candy sugar (see fermentables above)
5 min - Boil - 15g/0.52oz - Orange Peel, Bitter
5 min - Boil - 15g/0.52oz - Orange Peel, Sweet
Yeast
1 pkg - Mangrove Jack's Belgian Ale Yeast M41
Fermentation Profile
18 °C/64.4°F - 7 days - Primary
25 °C/77°F - 7 days - Primary
Raise yeast temperature at 1°C per day
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae - Навчання та стиль
This is the sort of brewing video I want to see! None of the filler that bloats other videos - just informative well presented recipes. I will definitely be using your recipes going forward! Thanks alot
Great to hear Daniel, my thoughts exactly 🍻🍻🍻
Your videos just get better and better! Beautiful photos, graphic design touches, comprehensive information (with modifications), humour and those never-boring Oktoberfest costumes.... thanks for it all, but don't stop yet!
Thank you Daniel, glad you noticed :) Yes I am constantly tweaking to hopefully improve further :) Lots more planned :)
You have my mouth watering with this wonderful style beer! I look forward to brewing this soon. By your tasting notes, it looks and sounds very refreshing! Thank you for your very detailed video. Much appreciated!
Many thanks Kevin. Yes, I feel this one really hits the spot giving the impression of a stronger beer but maintaining session strength. It ticks my boxes for sure :)
Another great guide. Many thanks for sharing your knowledge, I look forward to brewing this one - It looks awesome!
Many thanks Alan, you should for sure brew this style. Really tasty stuff :)
I really love your new approach for presenting the recipes. It is fast, covering all important aspects and it's not boring - like a real action movie ;) I've never tried any of this Belgian traditional styles as I found them malty-boring but after watching this video I'm super excited to try this Trappist Single! :) Keep it up, David - really wonderful job!
Thank you Igor, really great to hear. I have been gradually trying hard to improve :) I feel this style deserves some love :)
I need a table beer on hand at all times. Love belgian beer!! Thank you!! Great video
I know exactly what you mean John, same here! Glad you enjoyed this, I have covered many styles and more Belgian ones on this channel.
Those tasting notes really made me want to try this brew, another one for the "to brew" list!
Great to hear, it is running out fast here, so I will get this one brewed again soon....very nice stuff :)
Probably gonna have to give this one a try! I really like your belgian golden ale. I brewed that one up this time last year and got through the final bottle about a month ago. Absolutely delicious! Thanks for another great video!
Great to hear, thank you. Yes, these Belgian beers are pretty awesome :)
As usual Sir, your production is amazing and your content is a boilover of information. I am going to have to whirlpool this info through the grey matter while CLOSELY examining the final scenes. Thank you Sir. Cheers!
Many thanks, great to hear :) These style videos take quite some time to make but it is great to put all the information together :)
I made this beer and just had a pour. It is spot on!! I will be brewing this again soon. This keg wont last ... Great recipe Dave!!
Many thanks Marvin, yes this one never lasts long :)
Thanks for the great video David. I look forward to trying this recipe!
Many thanks Jennifer, I think you will enjoy this one a lot :)
Thanks for another great video and thanks for all the time and effort you put in to make us all better brewers.
I’m going to try this recipe with m41 and Voss as a co-ferment.
Keep up the good work!
Cheers Nigel, enjoy 🍻
Thanks for the thoroughly well done video. I love Belgian Ale and will be adding this recipe to my list.
Great to hear David, more coming every week :)
Thanks for sharing david. I like the sound of this beer, and i might get round to having a go at this.
Many thanks James, well worth a brew :)
Lovely as always. Thanks for sharing👍
Many thanks Allan, much appreciated :)
Love your content. Ironically I just started the mash on my first Single, turned UA-cam on the TV while getting coffee and breakfast and this video was at the top of the list.
Looks like my plan matches along with your info: 5.5 gal batch, 91% Wyermann Bohemian Pils, 4% Dingemans Aromatic, 5% Cane Sugar, 26 IBUs Northern Brewer at 60, 0.75 oz Hersbrucker at 20 min, 0.75 oz Hersbrucker at 5 min, Wyeast 3787, Target OG 1.051.
A Single seemed like a good entry point into playing around with different grain bills, yeast, hops and fermentation processes vs jumping into a 9% Trippel.
Great to hear Brent :) Yes, the Single is a great one to experiment with for sure :)
I brewed this with Voss Kveik OYL-061 for my first time ever. I've been brewing for 10+ years. I've had the best results using a liquid yeast in the past. This yeast EXPLODED in 12 hours in my 2 liter starter. It blew off my airlock. I've never had that happen before! David, thank you for all the links. A blow off tube is a must.
Awesome to hear , enjoy 🍻🍻
It's good.................. but not a show stopper. If I put 4-5 hours putting a homebrew together, I want it to knock my socks off. The fresh orange peal was a nice addition, but I want MORE. The only way I'll find my favorite is if I experiment. Thank you David, it was good, I learned a lot, but I'll keep searching. Now I'm brewing your Czech Pilsner............... 🙂🤞
@superslyko123 Yes. I suggest people try each recipe as is first then tweak to their own taste or more onto something else 🍻🍻
Fantastic video David and very helpful . I will be brewing this style at some point this year.
👍👍👍👍
Glad you found it useful, I will be covering more Belgian styles this year also :)
Awesome video, thank you for the session Belgian beer. Apart from Wit, most are well above 7%, and limit how much you can drink on a school night. This recipe brings freedom to the palate! :-)
Thank you :) Yes, very true :)
Sounds like a winner to me!
Thank you. Try it :)
Thanks a lot, you gave me new ideas.
Great to hear Eduardo, that is always my hope when making these videos :)
Great tutorial, thank you for this video. I wil try this recepie
Thank you, much appreciated :)
Can't wait to try this out...
Will use Northern Brewer & Saaz
Great, that will work nicely
Thank you, David. Your recipe looks delicious.I have added it to my to-brew list. I really enjoy Belgian beer styles but have not brewed too many of them because of the typically high alcohol content, which, sadly, my body cannot handle. This style (and my low-ish ABV Saison recipe) are the ones I can brew and enjoy regularly.
Yes, I think often people see Belgian beers as just strong but there are various recipe styles that still have the classic Belgian flavours but without the extra ABV. Another to look at is the Belgian Wit, my favourite type of low ABV wheat beer.
Ahh yes, forgot about my old friend wit. I can’t recall if I’ve ever brewed one or not. But I do enjoy them.
I will be covering this soon enough with a full guide :)
That's great. I'm not in need of a full guide, personally (I've been doing this a long time too, just not as often or as diligently as you), but I look forward to your approach and your recipe. My taste aligns with yours.
Great. I write these to cover as broad a taste as I can :)
great video
Thank you for the feedback, much appreciated :)
My favorite beer style but still doing extract brews. Just made a batch with 3724 for the first time. I really love french saison yeasts like 3711. Well see how long the 3724 takes. I make mine at session strength and enjoy it warmer so the yeast flavors come out Great video!!
Great, thanks John. Yes Im quite a fan myself :)
I had retired my hop spider about a year ago now, just didn't feel the need since a good whirlpool did the job. Looks like I'll bring it out again for some sugar addition. Thanks for the great tip. Super video, as always.
Yes, this is when mine comes back out :)
I am fond of Belgium Trappist style beer but have never made any. My love started about the mid 80s in a period when I was not brewing as the local beer/wine shop in Earls Court had some at what I later found to be much less than it should have been. It was in 66cl bottles with wired down corks and a bottle would comfortably last most of the evening. The jigger was up when a tempory shop assistant who did not know the price looked it up and that was the last one I bought because it was a small fortune. I intend to make one soon. I have the Candy sugar just need to get the other bits.
I like your suggestion of the hop spider for the candy sugar, frankly I was a little worried about that addition.
Go for it James. I will be covering more Belgian styles soon. They sure are expensive to buy but not so expensive to brew thankfully :)
Thanks for the video. I'll give this recipe a try! But since I'm new to homebrewing I have a couple of beguinner questions. Do you raise fermentation temperature till you hit 25º and then wait 1 week, or once you get to 25º after one degree a day you are ready for a grabity reading and bottling?
And the second question, would this beer benefit from a cold crash befor priming and bottling for clarification?
Thanks a lot and sorry for the dumb questions.
Sure, no problem. There are no dumb questions seen here :) Yes, a week at 18 and then at 25 until you see that the final gravity is stable for 3-4 days. Cold crashing will make the beer look nicer but that is the sole benefit.
Looks perfect David! Out of curiosity how would Mangrove Jack'e Abbey Yeast M47 work with this?
Thank you :) Yes, that will work well :)
Brewed this for Norwich Amateur brewers May bottle swap. Judged last night online. Very well received by all, some scores well into the 40s. Only weakness was, that despite strong carbonation, there was poor head retention. I overshot on the OG and the beer was 6.5%. Lovely beer that is still improving with time. Thanks David
Martin and Fiona Haworth Sounds like a good result despite the overshoot! Yes this should be quite good head retention wise. Glad you are enjoying it :)
Thanks for a super video. You may have mentioned it, but did you alter the water chemistry? It seems to be a wide tolerance on Cl and SO4 for this style.
Thank you Elias. Yes the profiles are wide but this should also promote confidence. Personally for these styles I change very little.
I like to use Mangrove jacks Belgian Saison for this kind of beer. I really like the esters that produces.
Yes, it is nice yeast for sure :)
Wouldn't it be grisette then? As far as I'm concerned that's the main difference between two table belgian brews: saison yeast = grisette, trapist yeast = enkel. I made 6 takes of recipe from Markowski's Farmhouse Ales: 75% pils, 20% wheat, 5% flaked sth. Danstar Belle Saison (-), Fermentis BE-256 (++), Omega Hot Head (-), Imperial Rustic (++) & Fermentis T-58 twice (both +). Now looking forward to BE-256 reprise in two weeks.
Greetings from Poland!
@@zasadselekta I never heard the term Grisette but that's possible. www.brasserie-dupont.com/en/beer/bons-voeux
That's a very good strong ale fermented with saison yeast.
@@rimmersbryggeri so take o look at BeerAdvocate thread: www.beeradvocate.com/community/threads/grizette-vs-patersbier-vs-table-saison-vs-belgian-pale-ale.443535/ and great blog: www.horscategoriebrewing.com/search?q=grisette
Cheers!
Question on your recommended water profile, why so much bicarbonate? Seems like a lot of chalk for such a light beer. I could be completely wrong since I’m semi new to water chem. Any insite would be really great.
Hi Matthew, its a profile that emulates popular abbey water in a region known for this beer.
Hi David. If adjusting your recipe for my system and to use table sugar instead of candi sugar, when thinking about how much pilsner to use, should I aim to target the Pre-boil gravity of your recipe and then use sugar to top up to original gravity?
Also, sorry if I missed this but when do I add the sugar and if using table sugar should I mix with some hot wort in a jug first and then add to the rest of the wort?
Hi Nick, I suggest subbing like for like but ensure that our numbers are the same gravity wise for each ingrediant. The sugar can be added at any stage of the boil. With table sugar the jug is not needed as it will dissolve quickly.
HI David thanks for the inspiration. will try this for my next brew. Just curious about your digital thermometer. First where did you get it and how do you use it in your system. Thank you
Many thanks. I bought this one online long ago but there are plenty of good ones out there. Stick with those with a high accuracy that you can obtain locally.
Would this make a good FIRST whole-grain brew for a beginner? I am picking up my new ANVIL 7.5 gallon fermenter when we travel to the USA this week and also plan on buying the grains I need for a couple of brew runs while in the USA. Have another suggested beer that I could also try?
Hi Jim, sure there is nothing hard about this one at all. So yes, go for it :) Hope you have a great first all grain experience :)
I just did a beer with MJ Belgian trippel
With banana and a OG of 1.080
Will be fun to try in a few weeks
Sounds interesting! The banana will not really add flavour, it will add texture and body to the beer. It is used it the alcohol industry for this purpose, especially with red wine.
David Heath Homebrew the banana added tons of flavour to the beer!
Hi! I'm enjoying your videos and brewed the Trappist Single today. However, I didn't have access to orange peel of any sort. Is there possible to add this by "dry hopping". Most likely with fresh orange peel. If yes, when, approximately how much and do I need to preserve the peel in any way to avoid contamination?
Hi Lars, if you preboil it then add the liquid after cooling then this will work later. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
David, love your content and thanks for helping me become a better Homebrewer. I have been brewing for about a year so my inexperience may be the reason for the following question. I recently brewed your Trappist single and I am pretty happy with the result. However, I used the recipe from Brewfather which has the candi sugar built into the mash additions, which is what I did. I was then reviewing your UA-cam video with the recipe under the description and you have it as a 10min boil addition.
When should the candi sugar be added? Secondly, if it’s supposed to be added to the boil, which now that I think about it makes more sense, what effect do you think my adding it to the mash had I. The end result of my beer?
My OG was 1.042 which is 4 points below yours and FG was 1.007.
Just wanting to know your thoughts.
Thanks again for your videos. Brewed your Vienna lager couple of months ago and it was awesome.
Great to hear Carl. Yes, the sugar should really go into the boil. The list in Brewfather is the fermentables :) I cannot see that you would have done any harm though except perhaps added some extra caramel like flavours, which probably works very nicely anyway :) Mostly I add sugar late in the boil but it really matters not.
I'm curious David, what do you think of Gambrinus Honey Malt? That was one I thought I'd see, so was curious.
Hi Ben, We dont get Australian malts here in Europe sadly. This malt is pretty unique as I understand it. I would love to try it myself.
Congratulations on another great tutorial video David. I have a quick question regarding the water chemistry table, particularly the carbonate (CO32-) figures. I Use Beersmith, and when entering the data only have provision for Bicarbonate. Can bicarbonate be calculated from the carbonate figure? Are they interchangeable?
Many thanks Peter. They are not interchangeable but you will find a spreadsheet on John Palmers How to Brew website that will offer conversion. There are various free water calcs out there though that should offer support out of the box.
Thanks David, I will check the suggested site. I must say I'm always impressed by how quickly and comprehensively you reply to all comments and questions. 👍👍🇦🇺
Hi David. I will try this one. Looks yummy!!! Quick question, Do you think that the LalBrew® Abbaye Belgian Ale Yeast will fit fine for this one? Or better stick with mangrove. I have a pack here of the Abbaye. Cheers
Marcelo
Great to hear Marcelo. They are in fact the exact same yeast. MJ is a rebrand. They use Lallemand yeast.
David Heath Homebrew excellent. Good to know. Thanks for all your support. 😊
:)
Again, a great video, but I have a question about where you sourced the water profiles you show at 4:20. The Westmalle looks exactly like Brew Like A Monk, however that book shows Bicarbonate (HCO3) as 91ppm, not CO3. I also checked the water profiles of Brugge (Farys, postcode 8000) and found some differences with their data (Ca 41.35 Mg 8.7 Na 45 Cl 44.9 SO4 76.6 HCO3 206). Can you point me to your data sources? Cheers!
I answered this in you previous question :)
You inspired me to give your recipe off Brewfather a go this weekend... just picked up everything I need except my local homebrew store had just sold out of clear candi sugar and only had brown left.
Would you recommend waiting another week for the candi sugar to come back in stock or will I get away with 500g of white sugar from the supermarket and just brew tomorrow as planned?
Great. It really depends on the result you are looking for. Regular white sugar will give a dry result compared to candi sugar.
@@DavidHeathHomebrew thanks. I might give it a run with regular sugar and see how I go. I don't mind a dry beer. If I like it I can always try it again with candi sugar next time.
My LHBS said they hadn't sold any in months and then sold out this week when I get a chance to brew. Typical 🤣
Great vid! What about dark candy sugar, or just clear? Ask because have dark right now.
Thank you. For this style use clear candy sugar. Otherwise you will change it into something off style.
I'm going to try this recipe with Voss - was thinking to ferment without pressure at 35c to try to get some of those orange esters. To pressure or not to pressure.....
Great. I seldom detect anything orange after using Voss but we all taste things differently.
Thanks for the video, David. A question off topic: I just bought myself a counterflow chiller and would like to connect the hose to my brewzilla with a similar camlock system like you do in this video. Will the Camlock type A male x 1/2 inch female together with 1/2 Inch BSP Male x 13mm Barb do the job?
Hi Simen. The parts you will find in the GF Camlock conversion videos description are the ones I recommend. These fit Brewzilla perfectly:)
@@DavidHeathHomebrew Great, thank you. Keep up the good work. Im planning to explore more of the Belgian beer culture. Can't wait 👍
Thank you :) I have a Belgian triple videos coming soon also :)
Looking forward to it 😊
Great :)
Great vid, David!
I think I'm gonna give it a try.
Sugarspider is a go! Found that option quite while ago and using it since then mostly for sugar.
I started to think, what a the typical representatives of this particular style in our shop shelves? I'd like to try few, before making up my mind in own recipe. If you'd add such examples into your videos, would that go too much into advertising?
Thanks Raino. Sounds good :) Yes, sometimes I show commercial examples. The BJCP say these:- Achel 5° Blond, St. Bernardus Extra 4, Westmalle Extra, Westvleteren Blond.
Hello David, thanks for being here in your group !
Today I was inspired by your single Belgian Ale and I gave it a try.
Everything run smoothly but I have a newbie question: for primary fermentation you wrote 7days at 18 C.
My cave is at 18C , but due to the fermentation the temperature inside the fermenter is almost 22C . Should I turn on the cooling system ?
Thanks In advance for any advices
Hi Stefano, yes it is best to maintain 18C and keep this stable.
@@DavidHeathHomebrew thanks David for your help and knowledge
🍻🍻🍻
Great guide, but at 9:05, grains look barely crushed. Did I miss something with the grain milling (my english is not good) ?
Thank you. The trick with milling grain is to crack the husk but not smash it. This way you get the desired efficiency but do not have lots of small particles that can cause clogging issues and more. The crush you get will never be the same for every grain though. This brew was nicely on target :)
@@DavidHeathHomebrew ok thank you !
Great stuff. I am struggling to get saaz right now. What do you suggest for a substitute?
Thank you. This recipe works well with Tettnang or mittelfruh hops also.
@@DavidHeathHomebrew great, just what I have in my fridge.
Thanks once more for the inspiration David. I tried this recipe yesterday using the M47 Belgium Abby yeast as I had some spare. Its now fermenting away happily at 18 degrees. As I'm using a different yeast with a different temperature range, would you still raise the temperature each day to eventually arrive at 25 degrees? (M41 - 18 to 28 degrees / M47 18 to 25 degrees) Also when serving the beer when finished should it be chilled lager style? I only ask as I'm not sure whether to bottle it or put it in the keg? My Wife tends to object to me putting Kegs in the fridge! I'm thinking of trying your orange citrus Wit next as I have plenty of peel left following this recipe.
Hi, Great :) yes the temp schedule you will need to bring down to 25C as the end point but it can be the same otherwise. Traditionally these are bottled and held at ale temps. I have kegged them though myself but I avoid low temps. Hope this helps and that after some conditioning time this one pleases you :)
Thanks for your speedy and kind advice! My wife is especially pleased!
Just opened a tester bottle after two weeks and this is going to be (is already) sensational! Really light and delicate in the Belgium Abbey style - like a session Leffe Blonde! It needs another week or so for the beer to absorb more Co2 and for the flavour to develop and settle. I and my friends will be deeply and merrily indebted to you David in the coming warm summer months! We will be sure to drink a toast to your kindness for sharing your expertise.
Hi David. Big fan here. I'm aiming to brew this tomorrow, but came across a little thing: You refer to Brewfather a lot (I'm a user myself), and with regards to water treatment they use "HCO3-", whereas in your video (around 4:21) you use "CO3,2-". Just wanted to make sure I can treat those two values 1:1 when I enter them into BF??
Thanks :-)
Hi Jesper, many thanks for your message :) Brewfather shows this in a different way. Here is how to convert:- If you pH is less than about 8.4, just multiple the Alkalinity often shown as CaCO3 by 1.22 to convert to HCO3.
I included this in my Brewfather guide recently :)
Hi David, I have a quick question. In the video, you mention MJ M31 as dry yeast, but the Brewfather recipe notes an M41. Is that just a typo?. Cheers
Ops, sorry ! Yes a typo. Follow the recipe shared :)
@@DavidHeathHomebrew Top. Cheers David. I will brew this one at the weekend.
Hi David, a quick question on the yeast. Do you think Omega Hothead Kveik might work this style -- I did make a witbeir with it as an experiment and was happy with the result.
The Hothead strain has spoilt me completely as I get done in week (from brewing to bottling) w/o the need for temp control fridge!
Finally, let me join others in saying that your channel is an invaluable asset to the home-brewing community. Cheers. Ravil
Many thanks Ravil. It is great to be considered an asset :) Hothead would certainly work in terms of it being a very nice beer I am sure, not to style though really but this should only concern you if you intend to enter for competition.
@@DavidHeathHomebrew
That's a relief, David. I had a feeling Hothead would work as Belgian beers are usually fermented warm, from what I have read. Thanks again. Watching your GF70 brew footage soon.
Sounds lovely! It’s another one of your recipes I want to try! But the list is getting longer and longer :)
Haha, thanks Ken. I am spreading these out the best I can :)
David Heath Homebrew I’m still messing around with British Bitter Ales (because I like them) & Pale Ales ( because everyone else does) that Pale I made with Sigmund Gjernes, Voss has mellowed out nicely - currently my after work drop! Initially it was a bit like a Saison. Anyway take care mate!
Imperial stout style guide next.??
It will come but not next. I do have some previous videos on this that you could check out though :)
How many grams orange peel for your 21l batch?
This is given in the full recipe in the videos description area :) There is also a link to the recipe in Brewfather. I used 15g each of both sweet and regular peel.
Yes .. how many ?
@@alexszlanina7548 30g in total.
its a shame that there is now video on what the bjpc is
Whats that Pete?
Great videos but terrible intro music
Sorry that you do not like it. I had a vote last year and people wanted it kept. It is much shorter these days though :)