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.
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.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
BEER STYLES
Belgian
AROMA
spicy, fruity, tropical, banana
ATTENUATION
high
FERMENTATION RANGE
17 - 25°C (63 - 77°F)
FLOCCULATION
medium to high
ALCOHOL TOLERANCE
14% ABV
PITCHING RATE
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL