Lallemand Abbaye Ale

Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality.

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 phenolic with a hint of alcohol.

The optimal temperature range for 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.