The Single Monk

I’ve been brewing more sessionable beers these days and this is a style that I have tasted at homebrew competitions and I really wanted to brew this style for some time. I’m glad I finally took the plunge and did it because I am very pleased of the results.

Also with this beer I used pilsner malt from Riverbend Malt House out of Asheville, NC. When I tried a few of the grains while I milled the malt, and oh my gosh, this stuff was tasty! I was super anxious to try this beer after snacking on the malts during the brew day. Just to note, I believe using a quality flavorful malt enhanced this beer from good to great.

Tasting Notes: Abbey Yeast (WLP 530)
Light grainy pilsner malt aromas that also include a faint hint of grass, light spice and floral hop aromas, fruity esters are moderate that are reminiscent of pears. Low levels of the phenolics (clove). Delicate aroma that the fruity esters and hops sort of mingle together with the malt background.

Flavor: Cracker-like with a touch of grass pilsner-like malt flavors. Hop flavor is low with some floral notes. Moderately-low bitterness. Fruity esters are moderate with pears dominating. Finished dry with a slight spice and pear notes throughout the finish.

Tasting Notes: Belgian Ale Yeast (WLP 550)
Light grainy pilsner malt aroma, moderately light spice and floral hop aromas. Moderate phenolics that include clove and black pepper. A very faint honey characteristic.

Flavor: Moderate clove and black pepper phenolics dominate the flavor. The malt background is cracker-like with a touch of grass. Hop flavors are low and floral. Finished dry with a lingering clove and spice component through the finish of the drink.

Since I’ve been doing mostly 10 gallon batches, a good percentage of my beers have been how about I pitch different yeasts to see what different characteristics I’ll get out of each beer. I didn’t think this one would be drastically different, but since I’ve been drinking these two beers side by side quite a bit, I do prefer the Abbey Ale yeast over the Belgian Ale yeast. This is not saying that I do not like the Belgian Ale yeast, I just prefer the ester profile of the Abbey Ale over the Belgian Ale in this beer. Trust me, neither of these beers are going to “water” my flowers anytime soon.


Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 26.7 IBUs 4.6 SRM 1.046 1.006 5.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Trappist Single 26 A 1.044 - 1.054 1.004 - 1.01 25 - 45 3 - 5 2.4 - 3.4 4.8 - 6 %


Name Amount %
Riverbend Pilsner 18 lbs 90
Biscuit (Dingemans) 1 lbs 5
Sugar, Table (Sucrose) 1 lbs 5


Name Amount Time Use Form Alpha %
Hallertau 3 oz 60 min Boil Pellet 3.4
Hallertau 1 oz 15 min Boil Pellet 3.4
Willamette 1 oz 5 min Boil Pellet 4.2


Name Amount Time Use Type
Gypsum (Calcium Sulfate) 7.47 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 5.91 g 60 min Mash Water Agent
Calcium Chloride 4.81 g 60 min Mash Water Agent
Lactic Acid 2.50 tsp 60 min Mash Water Agent
Salt 0.74 g 60 min Mash Water Agent


Name Lab Attenuation Temperature
Abbey Ale (WLP530) White Labs 78% 66°F - 72°F
Belgian Ale (WLP550) White Labs 82% 68°F - 78°F


Step Temperature Time
Saccharification 147.9°F 90 min
Mash Out 168°F 10 min


9.7g epsom salt….whoops