Abbaye Belgian Ale Yeast - Lallemand

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Product Overview

Abbaye is a Belgian ale yeast known for its abitlity to ferment Belgian style beers that can range from low to high alcohol levels. Abbaye produces spicy and fruity flavors, making it the perfect dry yeast to make beers of the Trappist variety, such as Dubbel, Tripel and Quad. When fermenting at higher temperatures, Abbaye will impart tropical, spicy and banana flavors and aromas. When fermenting at lower temperatures, the flavors and aromas become that of darker fruits, such as raisin, date and fig.

  • Saccharomyces cerevisiae for Belgian-style ales
  • Quick start and vigorous fermentation, which can be completed in 4 days between 17-25C (63-77F)
  • For use in ales up to 14% Alcohol By Volume
  • High Attenuation
  • Exhibits Medium to High Flocculation

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 colors, preservatives or other unnatural substances have been used in its preparation. The yeast is produced in ISO 9002 certified plants.

Beer Styles: Belgian
Aroma: Spicy, fruity, tropical, banana
Attenuation: High
Fermentation Range: 63-77°F
Flocculation: Medium to High
Alcohol Tolerance: 14% ABV

MICROBIOLOGICAL PROPERTIES
Classified as a Saccharomyces cerevisiae, a top fermenting yeast. 
Typical Analysis of Abbaye Yeast:

  • Percent solids  93% - 97%
  • Living Yeast Cells  ≥  5 x 109 per gram of dry yeast 
  • Wild Yeast  < 1 per 106 yeast cells
  • Bacteria  < 1 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis

BREWING PROPERTIES
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.


USAGE

Depending on the desired gravity of the beer, among other variables, different yeast pitching rates should be applied.  For Abbaye yeast, pitching rate varies between 50 grams and 100 grams of active yeast to inoculate 100 liters of wort.

A pitching rate  of 50g per 100L of wort to achieve a minimum of 2.5 million viable cells per ml.
A pitching rate of 100g per 100L of wort to achieve a minimum of 5 million viable cells per ml.

The pitching rate may be adjusted to achieve a desired beer style or to suit processing conditions.
Abbaye has an ABV tolerance of 12%.  For beers above 12%, the yeast will require nutrient addition such as 1g/hL of Servomyces.


REHYDRATION

Rehydration of Abbaye is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter, which is unnecessary with dried active yeast. 

Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR. Leave undisturbed for 15 minutes, then stir to suspend yeast 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.

Temperature shock, at greater than 10°C, will cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavors.

Abbaye yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use.

When using Lallemand Brewing Yeasts, you may repitch the yeast just as you would any other type of yeast according to your brewery’s SOP for yeast handling.  

STORAGE

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

 


 

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