Derek - Not to derail but have you found any good resources on Patersbier/Singles?
I only tried one which was Pilsner/Saaz with Saf-Abbaye yeast. Haven't had much luck finding more info on brewing the style, mashing (I assume step is traditional), etc.
I've found that 100% Belgian Pils to 1.050, mash at 149F, and WY3522 makes for a 'Trappist' Single that wins in comps. And my family can suck a keg of it down in about 2 hours, if that's what you're after.