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.
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Staff
|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|
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%