Abbaye Ale
Belgian Style Ale Yeast
Lallemand LalBrew
Produces the Spiciness & Fruitiness typical of Belgian & Trappist style ales.
When fermented at higher temperatures, typical flavours & aromas include tropical, spicy & banana. At lower temperatures, it produces darker fruit aromas & flavours of raisin, date, & fig.
BEERS TO BREW: Belgian White, Belgian Blonde, Belgian Golden, Belgian Dubbel, Tripel, Quad, Spiced Beers, Christmas/Winter Warmers, Saisons.
INGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491.
FERMENTATION: Ideally at 17-25°C.
PITCHING: 11g per 20L to achieve a minimum of 2.5 - 5 million cells/mL
ATTENUATION: High.
FLOCCULATION: Medium to High.
SEDIMENTATION: Fast.
STORAGE: Store in the fridge below 10°C
SHELF LIFE: Opened packs must be stored in dry conditions below 4°C, & used within 3 days. If the opened package is re-vacuum sealed immediately it can be stored for up to two weeks below 4°C.
TYPICAL ANALYSIS:Percent solids 93% - 97%
Living Yeast Cells ≥ 5 x 10^9 per gram of dry yeast
Wild Yeast < 1 per 10^6 yeast cells
Bacteria < 1 per 10^6 yeast cells
Pathogenic micro-organisms: in accordance with regulation
