Style: Belgian Single

• 62% Pilsner
• 22% Pale
• 6% Toast

% of total grain weight across all recipes · sums to ~100%

• 75% Pilsner (86%)
• 48% Toast (6%)
• 41% Pale (51%)
• 37% Crystal (7%)
• 36% sugar (9%)
• 21% Wheat (10%)

% of Belgian Single recipes using each malt category (addition % in brackets)

• 32% Saaz
• 19% Hallertau Mittelfrüh
• 15% Styrian Golding
• 14% Magnum
• 9% Tettnang
• 6% East Kent Goldings
• 6% Hersbrucker
• 6% Northern Brewer
• 6% Taurus
• 4% Amarillo

% of Belgian Single recipes using each hop

dated Belgian Single recipes with at least one dry-hop addition

• 14% Cane Sugar
• 14% Belgian - Pilsner
• 9% Pilsner (2 Row) Bel
• 7% Aromatic Malt
• 6% Belgian - Biscuit
• 6% Belgian Candi Sugar - Clear/Blond (0L)
• 6% Pilsner (2 Row) Ger
• 5% Belgian - Special B
• 5% American - Pilsner
• 5% Cara-Pils/Dextrine

Colour = malt category · bar = % of recipes

• 8% Abbey Ale (WLP530) White Labs
• 7% Trappist High Gravity (3787) Wyeast Labs
• 7% Belgian Ale (M41) Mangrove Jack's
• 7% Safebrew Abbey Ale (BE-256) Fermentis
• 5% Trappist Ale (WLP500) White Labs
• 4% Abbaye Belgian Lallemand
• 4% Belgian Ale (WLP550) White Labs
• 3% Belgian Abbey II (1762) Wyeast Labs
• 3% Belgian Ardennes (3522) Wyeast Labs
• 2% SafAle Saison (BE-134) Fermentis

% of Belgian Single recipes using each strain

• 66% Single Infusion
• 28% Step Mash
• 6% Decoction

% of Belgian Single recipes with mash data

• 75 ppm Ca²⁺
• 6 ppm Mg²⁺
• 14 ppm Na⁺
• 50 ppm Cl⁻
• 62 ppm SO₄²⁻
• 115 ppm HCO₃⁻

median across recipes with a declared water profile