Briess Recipe Database

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  • Mowing The Monastery Belgian Single

    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


    Quantity Ingredient Comment Malt Style
    3 lbs CBW® Pilsen Light DME 60 min boil
    2 lbs CBW® Pilsen Light DME 0 min boil
    0.5 lb Aromatic Munich Malt Steeping Grain
    0.25 lb Extra Special Malt Steeping Grain
    1 oz Tettnang Hops (4.5% AAU) 60 min boil
    1 oz Styrian Goldings (6% AAU) 60 min boil
    1 pack WLP530 Abbey Ale Yeast 60 min boil
    1 capsule Servomyces Yeast Nutrient 10 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