Beer Styles: Belgian
Aroma: Spicy, fruity, tropical, banana
Fermentation Range: 63-77°F (17-25°C)
Flocculation: Medium to High
Alcohol Tolerance: 14% ABV
Pitching Rate: 50-100g/hL to achieve a minimum of 2.5-5 million cells/mL
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of Abbaye Yeast:
- Percent solids: 93% – 97%
- Viability: ≥ 5 x 109 CFU per gram of dry yeast
- Wild Yeast: < 1 per 106 yeast cells
- Diastaticus: Undetectible
- Bacteria: < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests.
In Lallemand’s Standard Conditions Wort at 68°F (20°C) Abbaye yeast exhibits:
- Vigorous fermentation that can be completed in 4 days.
- High attenuation and medium to high flocculation.
- Aroma and flavor are fruity and spicy with a hint of alcohol.
- The optimal temperature range for Abbaye yeast when producing traditional styles is 63°F (17°C) to 77°F (25°C).
Lag phase, total fermentation time, attenuation, and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
If you have questions, please don’t hesitate to contact us.
Why Dry Yeast?
Yeast regularly contains under 7% water while dry brewing. Rigid standards of quality are upheld during processing to refrain from microbial pollution. The exceptional strength of dry yeast takes into account rigorous QC testing to guarantee that under 1 wild yeast cell or bacterium per million cells of yeast is detected while brewing.
When it comes to most strains, 1g of dry yeast includes at least 5 billion suitable cells; however, the figure will shift marginally depending on the batch. Please contact us with any questions.