Mike M’s Trappist Single

On Episode 25 of our video series, we had Mike M and Jerry over as guests on the show to help us with the tasting of Category 26A. Along with the nearly impossible to find Westvleteren Blond, he also brought two of his homebrewed singles, and was kind enough to share the recipe.

The recipe is based off of the article “Make Your Best Trappist Single” from Craft Beer and Brewing Magazine.

• 9lb Belgian Pilsner Malt
• .5lb Belgian Biscuit Malt
• .5lb Table Sugar
• 60 Minute Hop Addition
  • .5 oz Northern Brewer Hops @ 8.2% AA
  • .2oz Hallertau @ 3.2%
• 15 minute hop addition
  • 1.5oz Hallertau @ 3.2%
• 5 minute Hop Addition
  • 1oz Celeia @ 2.9%
• Flame out Hop addition
  • .3oz Hallertau @ 3.2%

Yeast: Mike M used White Labs WLP099 “High Gravity Ale” on the first batch, and Wyeast 3787 “Trappist Style High Gravity” on the second batch.

Preboil gravity – 1.050
Original Gravity – 1.062
Final Gravity – 1.008
7.1% ABV

Mash the grains at 148.5 degrees for 75 Minutes.

Update 2020-07-08 – Added the yeast strains used. Can’t believe I forgot something so critical.

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