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
Flocculation: Medium - High
Optimum Fermentation Temp: 17-25°C
Dosage: 50 to 100g/hl (0.5 to 1g per litre)
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water (we suggest 110ml) at 17°C(63°F) to 25°C(77°F). Stir gently, leave to rest for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 minutes at 30 to 35°C, and pitch the resultant cream into the fermentation vessel.