Lallemand Abbaye Belgian Ale Yeast
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.
Lallemand ABBAYE Beer Yeast
Origin 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. No colours, preservatives or other unnatural substances have been used in its preparation. The yeast is produced in ISO 9001-certified plants.
• Classified as Saccharomyces cerevisiae.
• A top fermenting yeast.
• The typical analysis of active dry strain:
Percent solids 93%–95%
Living yeast cells ≥ 5 x 109 per gram of dry yeast
Wild yeast < 1 per 106 yeast cells (Lysine method)
* Bacteria < 1 per 106 yeast cells
* • Finished product is released to the market only after passing a rigorous series of tests.
• Fermentation can be completed in 4 days above 17°C (63°F).
• Medium to high attenuation and high alcohol tolerance.
• Fermentation rate, fermentation time and degree of attenuation depend on inoculation density, yeast handling, fermentation temperature and nutritional quality of wort.
• Low flocculation rate; settling can be promoted by cooling and by using fining agents and isinglass.
• Complex aroma and flavors may include peppery, fruity, banana, clovey, alcoholic, sweet and fruity. ++
Does not display undesirable odors when properly handled.
Usage • Use 50-100 g of active dry yeast to inoculate 100 litres of wort. Brewer may experiment with pitching rate to achieve a desired beer style or to suit processing conditions.
• Sprinkle yeast on surface of 10 times its weight of clean sterilized (boiled)
tap water at 30-35°C (86-92°F). Do not use wort, or distilled or reverse
osmosis water, as loss in viability may result. GENTLY break any clumps to
ensure that all yeast is in contact with rehydration medium. DO NOT STIR.
Leave undisturbed for 15 minutes then suspend yeast completely and leave it for 5 more minutes at 30-35°C (86-92°F). Then adjust temperature to wort and inoculate without delay.
• Attemperate by blending portions of wort at 5-minute intervals, below 10°C (50°F) at a time. Do not allow attemperation to be carried out by natural heat loss as this will take too long and could result in loss of viability or vitality.
• Temperature shock, at greater than 10°C (50°F), will cause formation of petite mutants, leading to long or incomplete fermentation and possible formation of undesirable flavours.
• Abbaye Yeast has been conditioned to survive rehydration, and contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is not necessary to aerate wort.