LalBrew Abbaye – 11g sachet

LalBrew Abbaye™ Dry Yeast

LalBrew Abbaye™ is a Saccharomyces cerevisiae strain of Belgian origin, specifically engineered for the production of beers ranging from low to very high alcohol content. This strain is technically unique for its dual sensory profile governed by temperature: colder fermentations yield sophisticated notes of dark fruits like raisins, dates, and figs, while warmer fermentations shift toward tropical fruit, banana, and spicy phenols. With high attenuation and high alcohol tolerance (up to 14% ABV), it is the industry standard for traditional high-gravity Belgian ales. Its vigorous fermentation kinetics typically complete primary fermentation within 4 days, while its medium-to-high flocculation ensures a clear finished product after appropriate conditioning.

Key Benefits

• Traditional Belgian Character: Delivers the signature “Abbey” balance of spicy phenols and fruity esters.
• Temperature Versatility: Offers distinct flavor profiles (dark fruit vs. tropical/spice) based on fermentation temperature.
• High Alcohol Tolerance: Capable of handling worts up to 14% ABV, ideal for “Big” Belgian styles.
• Rapid Kinetics: Extremely vigorous, often completing fermentation in under 96 hours.
• Non-Diastatic: Unlike many Belgian strains, this is STA1 negative, meaning no risk of over-attenuation in the bottle or cross-contamination in the brewery.

Applications

• Brewing: The definitive choice for Belgian Dubbel, Tripel, Quad, Belgian Blonde, Belgian Golden Strong, and Belgian Dark Strong Ale. Also excellent for Spiced Winter Warmers and Christmas ales.
• Distilling: Highly suitable for the production of specialty grain spirits or “Belgian-style” whiskey washes where a complex, fruity, and slightly spicy congener profile is desired.
• Cider Making: Can be used to create high-gravity, “dessert-style” ciders with a rich, dark fruit yeast character and substantial mouthfeel.

Typical Usage

• Pitch Rate: 50 – 100g per hL of wort (to achieve 2.5 – 5 million viable cells/mL). For very high gravity (>1.080 OG), use the higher end of the range.
• Temperature Strategy: For a “Dubbel” profile (dark fruit), ferment at 17°C – 19°C. For a “Tripel” profile (spice/tropical), ferment at 22°C – 25°C.

Technical Data & Properties

• Classification: Saccharomyces cerevisiae.
• Attenuation: High (77% – 83%).
• Flocculation: Medium to High.
• Alcohol Tolerance: 14% ABV.
• Optimal Temp Range: 17°C – 25°C.
• STA1 (Diastaticus): Negative.
• POF Status: POF Positive (produces desirable clove/spice phenols).

Storage and Handling

• Storage: Store in vacuum-sealed packaging in dry conditions below 4°C.
• Shelf Life: 3 years from the date of manufacture.
• Handling: Once the vacuum seal is broken, use within 3 days. Dry pitching is the preferred method; sprinkle evenly onto the surface of the wort. Ensure the wort temperature is at least 17°C to avoid a long lag phase.

Summary

LalBrew Abbaye™ is the powerhouse of the Belgian lineup. It provides the reliability and safety of a non-diastatic dry yeast while delivering the sophisticated, multi-layered aromatic profile previously only achievable with liquid Abbey cultures.