Technical Data Sheet

Abbaye Belgian-Style
Ale Yeast
Abbaye is an Ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers Flavor & Aroma
ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of TROPIC
PP LE AL
DA FR
Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and RE UI
T

aromas include tropical, spicy and banana. At lower temperatures Abbaye produces darker

BA
L
RA

NA
fruit aromas and flavors of raisin, date and fig. Traditional styles brewed with this yeast

UT

NA
NE
include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel,

GREEN APP
and Quad.

OHOLIC
ALC

LE
MICROBIOLOGICAL PROPERTIES

CL
R
E O
VE
PP
PE

Classified as a Saccharomyces cerevisiae, a top fermenting yeast. ACI D

Typical Analysis of Abbaye Yeast:

Percent solids 93% - 97%
Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
Quick Facts
BEER ST YLES
Wild Yeast < 1 per 106 yeast cells
Belgian
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests AROMA

*According to the ASBC and EBC methods of analysis spicy, fruity, tropical, banana

AT T E N UAT I O N

BREWING PROPERTIES high

FE R M E N TAT I O N R A N G E
In Lallemand’s Standard Conditions Wort at 20°C (68°F) Abbaye yeast exhibits:
17 - 25°C (63 - 77°F)
Vigorous fermentation that can be completed in 4 days.
High attenuation and Medium to High flocculation. FLO CC U L AT I O N

Aroma and flavor is fruity and phenolic with a hint of alcohol. medium to high

The optimal temperature range for Abbaye yeast when producing traditional styles is
ALCOHOL TOLERANCE
17°C(63°F) to 25°C(77°F).
14% ABV
Fermentation rate, fermentation time and degree of attenuation are dependent on
inoculation density, yeast handling, fermentation temperature and nutritional quality of PI TC H I N G R AT E
the wort. If you have questions please do not hesitate to contact us at 50 - 100g/hL to achieve a
[email protected]
minimum of 2.5 - 5 million cells/mL

Tech
Brewing
data
sheet
Yeasts Abbaye
Technical Data Sheet
Abbaye Belgian-Style Ale Yeast

USAGE
Depending on the desired gravity of the beer, among other The pitching rate may be adjusted to achieve a desired beer style
variables, different yeast pitching rates should be applied. For or to suit processing conditions.
Abbaye yeast, pitching rate varies between 50 grams and 100
Abbaye has an ABV tolerance of 14%. For beers above 14%, the
grams of active yeast to inoculate 100 liters of wort.
yeast will require nutrient addition such as 1g/hL of Servomyces.
A pitching rate of 50g per 100L of wort to achieve a minimum of
Find your exact recommended pitching rate with our Pitch Rate
2.5 million viable cells per ml.
Calculator in our Brewers Corner at www.lallemandbrewing.com
A pitching rate of 100g per 100L of wort to achieve a minimum of
5 million viable cells per ml.

REHYDRATION Temperature shock, at greater than 10°C, will cause formation of

Rehydration of Abbaye is recommended for use, and will reduce petite mutants leading to long-term or incomplete fermentation
osmotic stress on the yeast when rehydrated and pitched in liquid and possible formation of undesirable flavors.
form. Rehydration guidelines are quite simple, and present a
Abbaye yeast has been conditioned to survive rehydration. The
much lower risk of contamination than a starter, which is
yeast contains an adequate reservoir of carbohydrates and
unnecessary with dried active yeast.
unsaturated fatty acids to achieve active growth. It is unnecessary
Sprinkle the yeast on the surface of 10 times its weight in clean, to aerate wort upon first use.
sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or
When using Lallemand Brewing Yeasts, you may repitch the yeast
reverse osmosis water, as loss in viability will result. DO NOT STIR.
just as you would any other type of yeast according to your
Leave undisturbed for 15 minutes, then stir to suspend yeast
brewery’s SOP for yeast handling.
completely, and leave it for 5 more minutes at 30-35°C. Then
adjust temperature to that of the wort and inoculate without
delay.

Attemperate in steps at 5-minute intervals of 10°C to the

temperature of the wort by mixing aliquots of wort. Do not allow
attemperation to be carried out by natural heat loss. This will take
too long and could result in loss of viability or vitality.

Storage
Abbaye yeast should be stored dry below 10C° (50°F)

Abbaye will rapidly lose activity after exposure to air. Do not use
500g or 11g packs that have lost vacuum. Opened packs must be
CO N TAC T U S
re-closed, stored in dry conditions below 4°C, and used within 3
days. If the opened package is re-vacuum sealed immediately For more information, please visit us online at
after opening, yeast can be stored for up to two weeks below 4°C. www.lallemandbrewing.com

For any questions, you can also reach us via email at

Do not use yeast after expiry date printed on the pack. [email protected]

LALLEMAND BREWING www.lallemandbrewing.com