Type: Yeast • Packet: Dry
Species: Saccharomyces cerevisiae
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.
#dark fruit #raisin #date #fig #tropical #spicy #banana #alcoholic
Brewing Properties of LalBrew Abbaye
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Common Beer Styles using LalBrew Abbaye
These are the most popular beer styles that make use of the LalBrew Abbaye yeast:
Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel & Quad
If you see an error in our data, please let us know!
We are not affiliated with Yeastbot, or any beer yeast manufacturer. All copyrights and data are provided by their respective owners.