500g Brick - LalBrew - Premium Abbaye - Belgian-Style Ale Yeast

Abbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana.

At lower temperatures, Abbaye produces darker fruit aromas and flavors of raisin, date and fig.

Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.

Bulk 500g - LalBrew - Premium Abbaye - Belgian-Style Ale Yeast

(Belgian Ale yeast)

Abbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures, Abbaye produces darker fruit aromas and flavors of raisin, date and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.

Microbiological Properties
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of Munich Classic yeast:
Percent solids 93% - 97%
Viability ≥ 5 x 10^9 CFU per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Diastaticus Undetectible
Bacteria < 1 per 106 yeast cells

Brewing Properties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) Abbaye yeast exhibits: Vigorous fermentation that can be completed in 4 days.
High attenuation and Medium to High flocculation. Aroma and flavor is fruity and spicy with a hint of alcohol.
The optimal temperature range for Abbaye yeast when producing traditional styles is 17°C(63°F) to 25°C(77°F).
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.