top of page
Lallemand Abbaye Yeast - 11g

Lallemand Abbaye Yeast - 11g


LalBrew Abbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, LalBrew 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, LalBrew 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 a Saccharomyces cerevisiae, a top fermenting yeast.
    Typical Analysis of LalBrew Abbaye Yeast:

    • Percent solids  93% – 97%
    • Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
    • Wild Yeast Media – This strain is known to grow on some wild yeast media including LWYM and LCSM.
    • Wild Yeast  < 1 per 106 yeast cells
    • Diastaticus: Negative
    • Bacteria  < 1 per 106 yeast cells
  • Brewing Properties

    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.

    This strain is POF Positive.

    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.

Related Products

bottom of page