LalBrew Abbaye Belgian Style Brewers Yeast (500g)

Item No.10385-06-11
Price $166
Per Each
Excl. Tax
Available
Each

Description

LalBrew® Abbaye is an ale yeast of Belgian origin, selected for its ability to produce the spiciness and fruitiness typical of Belgian and Trappist style ales, in beers across a broad range of alcohol concentrations.

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

Brewing Characteristics
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® 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 phenolic with a hint of alcohol.
  • The optimal temperature range for LalBrew® Abbaye yeast when producing traditional styles is 17°C (63°F) to 25°C (77°F).
  • Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
  • This product has a recommended dosage rate of 50-100 g/hL to achieve a minimum 2.5-5 million cells/mL.


Flavor & Aroma
When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures, LalBrew® produces darker fruit aromas and flavors of raisin, date and fig.


Specifications

Brand
Lallemand
Alcohol Tolerance
14% ABV
Maximum Temperature
25°C/77°F
Minimum Temperature
17°C/63°F
Species
S. cerevisiae
Attenuation
77-83%
Beer Style Category
Ale
Flocculation
Medium
Pitch Rate
50-100 g/hL

LalBrew Abbaye Belgian Style Brewers Yeast (500g)

Item No.10385-06-11
Price $166
Per Each
Excl. Tax
Available
Each

LalBrew® Abbaye is an ale yeast of Belgian origin, selected for its ability to produce the spiciness and fruitiness typical of Belgian and Trappist style ales, in beers across a broad range of alcohol concentrations.

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

Brewing Characteristics
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® 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 phenolic with a hint of alcohol.
  • The optimal temperature range for LalBrew® Abbaye yeast when producing traditional styles is 17°C (63°F) to 25°C (77°F).
  • Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
  • This product has a recommended dosage rate of 50-100 g/hL to achieve a minimum 2.5-5 million cells/mL.


Flavor & Aroma
When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures, LalBrew® produces darker fruit aromas and flavors of raisin, date and fig.


Specifications

Brand
Lallemand
Alcohol Tolerance
14% ABV
Maximum Temperature
25°C/77°F
Minimum Temperature
17°C/63°F
Species
S. cerevisiae
Attenuation
77-83%
Beer Style Category
Ale
Flocculation
Medium
Pitch Rate
50-100 g/hL