Don't have any pics but I tweaked the recipe slightly based on the ingredients I had due to a slight lack of vienna.SEYMOUR BELGIAN SINGEL
This recipe is my idea of the perfect Belgian Singel, along the lines of the table-strength beer the Trappist monks keep to themselves. They go by various nicknames: Patersbier, Monks' Beer, Petit, Dorée, Refter, etc.
Some coriander, fresh lemongrass and lime leaves in the late boil are awesome, or else you can keep it basic to simply showcase the hops and yeast.
6 US Gallons = 5 Imperial Gallons = 22.7 Litres
GRAINBILL
68% = 6.29 lbs = 2.85 kg, Two-Row Pale or Pilsener Malt
15% = 1.39 lbs = 630.5 g, Vienna Malt
15% = 1.39 lbs = 630.5 g, Wheat (malted or not)
2% = .19 lb = 86.2 g, Steel-Cut Oats, lightly toasted
MASH for 90 min at 152°F/66.7°C
HOPS
.45 oz = 12.8 g, Magnum, 90 min
1 oz = 28.3 g, German noble of your choice: Hallertau, Tettnang, Saaz, etc., 30 min
1 oz = 28.3 g, Galaxy, at flame-out
1 oz = 28.3 g, Galaxy, dry hops added to secondary fermentor
BOIL for 90 min. Add a pinch of gypsum at the beginning. Add wort chiller and Irish Moss at 15 min remaining.
YEAST: Safbrew T-58
STATS assuming 78% mash efficiency and 80% yeast attenuation:
OG: 1046
FG: 1009
ABV: 4.8%
IBU: 35
COLOUR: 4°SRM/8°EBC
3.80 kg Maris Otter (Crisp) (7.9 EBC)
0.80 kg Pale Wheat (Dingemans) (3.2 EBC)
0.52 kg Vienna Malt (6.9 EBC)
0.12 kg Oats, Flaked (2.0 EBC)
15.00 g Magnum [13.42 %] - Boil 90.0 min
30.00 g Saaz [3.60 %] - Boil 30.0 min
28.00 g Galaxy [13.00 %] - Aroma Steep 0.0 min
28.00 g Galaxy [13.00 %] - Dry Hop 5.0 Days
1.0 pkg SafBrew Specialty Ale T-58
I'll report back and let you know how it turns out.