Fresh glass of beer isolated on white

Referred to as an Enkel (“single” in Dutch,) or Patersbier (“father’s beer”,) the Belgian single is the “lawnmower” beer of the Belgian monks.  This sessionable style does not get in the way of one’s daily endeavors like the higher gravity trappist styles would tend to do.

Type: Ale

Style: Belgian / French Ales

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Staff


3 lbsCBW® Pilsen Light DME60 min boil
2 lbsCBW® Pilsen Light DME0 min boil
0.5 lbAromatic Munich MaltSteeping Grain
0.25 lbExtra Special MaltSteeping Grain
1 ozTettnang Hops (4.5% AAU)60 min boil
1 ozStyrian Goldings (6% AAU)60 min boil
1 packWLP530 Abbey Ale Yeast60 min boil
1 capsuleServomyces Yeast Nutrient10 min boil


  1. Bring 2.5 gallons of water to 154ºF and steep grains for 30 minutes.
  2. Remove grains, and stir in 3 lbs CBW® Pilsen Light DME.
  3. Bring water to a boil, add 1 oz of Tettnang hops.
  4. After 50 minutes, add 1 oz of Styrian Goldings hops and yeast nutrient.
  5. Boil 10 minutes, and turn heat off.
  6. Stir to dissolve 2 lbs Briess CBW® Pilsen Light DME.
  7. Cool beer to 70ºF. Transfer to fermenter. Fill to 5 gallons with water.
  8. Pitch a pack of White Labs WLP530 Abbey Ale yeast.

Primary Fermentation: 1 week at 66ºF – 72ºF

Secondary Fermentation: 2 weeks at 66ºF – 72ºF.

Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP530 yeast for 3-4 weeks.

Original Gravity: 1.048

Final Gravity: 1.013

Alcohol by Weight:

Alcohol by Volume: 4.7%

IBU: 29

Color: 11