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.
BEER STYLES: Belgian
AROMA: spicy, fruity, tropical, banana
ATTENUATION RANGE: 77 - 83 %
TEMPERATURE RANGE: 17 - 25°C (63 - 77°F)
FLOCCULATION: medium to high
ALCOHOL TOLERANCE: 14% ABV
Usage:
The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew Abbaye™ yeast, a pitch rate of 50 – 100g per hL of wort is sufficient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.
LalBrew Abbaye™ may be re-pitched just as you would any other type of yeast according to your brewery’s SOP for yeast handling. Wort aeration is required when re-pitching dry yeast.
Dry pitching:
Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consis-tent fermentation performance and reduce the risk of contamination. Simply sprinkle the yeast evenly on the surface of the wort in the fermenter as it is being filled. The motion of the wort filling the fermenter will aid in mixing the yeast into the wort.
For LalBrew Abbaye™, there are no significant differences in fermentation performance when dry pitching compared to rehydration.
Rehydration:
Rehydration of yeast prior to pitching should be used only when equipment does not easily facilitate dry pitching. Significant deviations from rehydration protocols can result in longer fermentations, under-attenuation and increased risk of contamination.
Measure the yeast by weight within the recommended pitch rate range. Pitch rate calculators optimized for liquid yeast may result in significant overpitching.
