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LALLEMAND ABBAYE YEAST 11gm
$6.95 AUD
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Description
Abbaye 11gm Yeast - Lallemand
- 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 < 1 per 106 yeast cells
- Bacteria < 1 per 106 yeast cells
- Finished product is released to the market only after passing a rigorous series of tests
- *According to the ASBC and EBC methods of analysis.
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.
- The optimal temperature range for LalBrew® Abbaye yeast when producing traditional styles is 17° Celsius (63°F) to 25° Celsius (77°F).
- Fermentation rate, fermentation time and degree of attenuation are dependent on inoculationdensity, yeast handling, fermentation temperature and nutritional quality of the wort.
LALLEMAND ABBAYE YEAST 11gm
$6.95 AUD