26A Belgian Single
Patersbier Belgian Single
ABV6.0% OG1.060 FG1.011Against the style · 26A Belgian Single
- ABV 6.0%, style 4.8% to 6.0%
- OG 1.060, style 1.044 to 1.054
- FG 1.011, style 1.004 to 1.010
- EBC est. 8, style 6 to 10
Grain bill
| Weyermann Barke Pilsner Malt | 4.3 kg | 82.7% |
| Weyermann Vienna Malt | 0.9 kg | 17.3% |
Adjuncts
| Cane sugar | 350 g @ 10 min |
| Yeast nutrient | 5 g @ 10 min |
| Whirlfloc | 1 g @ 10 min |
Hop schedule
| Hop | 60 min | 20 min | 5 min |
|---|---|---|---|
| Riwaka 65 g | 20g | 20g | 25g |
Yeast
| LalBrew Abbaye | 1 packet |
Water additions
| Calcium Chloride | 4 g |
| Magnesium Sulfate | 2 g |
| Calcium Sulfate | 1 g |
| Lactic acid | — |
Tasting notes
2025-04-21
Fermentation profile
Gravity
Temperature
About This Beer
A Belgian Single brewed as a Euroclash entry, targeting 26A: the traditional monks’ table beer. Patersbier is the simple, lower-alcohol beer Belgian abbeys keep for daily drinking. Pale, dry, spicy, restrained on hops, clean fermentation.
Weyermann Barke Pilsner is the pale, clean foundation. Barke is a heritage two-row selected for full flavour and strong enzyme content. Vienna adds a touch of warmth and depth. The 65°C mash targets maximum fermentability, since a Belgian single should finish dry, and cane sugar at 10 minutes boosts the fermentable load and thins the body toward a crisp finish.
Riwaka is the sole hop across three kettle additions, its passionfruit and citrus giving a distinctive NZ twist to an otherwise traditional recipe.
Fermentation
Abbaye pitched at 18°C and allowed to free-rise. Held at 18°C for 48 hours, then stepped a degree a day up to 24°C and held there for the active rest phase. After day 13, stepped back down through 22°C and 20°C to 4°C by day 15.
Packaging and tasting
Mixed packaging on day 15, keg plus bottles, carbonated to 2.6 volumes, higher than typical to get the style’s effervescence.
Tasted at packaging: fresh with strong aroma, light banana notes and decent hop presence. A few weeks of conditioning expected to round it out before the competition.