Hazy brother: a Trappist single

I’ve never brewed or even drank a Trappist single before. From what I understand about this beer style, it is not typically available for sale, and certainly not export. Rather, the Trappist single is a beer that is produced for the sole purpose of quenching the thirst of monks during their studies of life, the universe, and everything. The definition of the style is less about about the actual physical characteristics of the beer, and more about the purpose of the beer… These beers are refreshing lower ABV ales, produced with the house yeast at abbeys. I study statistics with intensity; I thirst at times… perhaps this beer could work for me too? I used a Belgian yeast isolated and cultured by Escarpment Labs for my rendition. 2 of the 3 founders of Escarpment Labs are University of Guelph graduate program alum, so this seemed about right. You’ll notice when you scroll down to the recipe that in a lot of ways, this beer is like a traditional Pilsner, but fermented with a Belgian ale yeast. Yeast is a big deal, of course.

Tasting notes, here we are: this beer, which I think I’ll call “hazy brother”, has a pleasantly spicy, almost prickly bitterness from the Styrian Goldings hops (one of my favourites). This is accentuated by a slight pepperiness from the yeast, and high level of carbonation. The beer is gold in hue and hazy with a bright white head consisting of very fine bubbles, leaving thin lacing along the sides of the glass. As the beer warms, it opens up with notes of banana, bubblegum and perhaps a touch of fusel alcohol. I quite like it! Recipe below!




Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11.5 gal 60 min 31.6 IBUs 4.0 SRM 1.051 1.010 5.4 %


Name Amount %
Pilsner (Weyermann) 15 lbs 78.95
Munich I (Weyermann) 3 lbs 15.79
Carafoam 1 lbs 5.26


Name Amount Time Use Form Alpha %
Styrian Goldings 4 oz 60 min Boil Pellet 4.4
Styrian Goldings 1 oz 5 min Boil Pellet 5.4


Name Amount Time Use Type
Whirlfloc Tablet 2.00 Items 15 min Boil Fining


Name Lab Attenuation Temperature
Abbey IV Ale Yeast (WLP540) White Labs 78% 66°F - 72°F


Step Temperature Time
Mash In 151°F 60 min


  4 comments for “Hazy brother: a Trappist single

  1. Rick Hutfloetz
    May 13, 2016 at 11:05 am

    Thank you Justin, I’m going to try brewing this.

    • Justin
      May 13, 2016 at 11:10 am

      Right on Rick! Stop by if you want to try a sample before committing..!

      • adam
        June 21, 2017 at 7:17 am

        Hi Justin, Im planning on brewing this, to your knowledge what was your fermentation temps?, as i’m going to brew this for a comp, I noticed in the BJCP guideline 2015 bubblegum is considered a flaw for the style. you beer sound great thou.

        • June 21, 2017 at 11:32 am

          My notes show 68F ramping to 73F, which I believe was informed by some information on Rochefort’s fermentation conditions. Good luck!

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