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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

  
  

  Ingredients

  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

  
  

  Procedures

  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.

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  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

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