Description

Dry yeast Lallemand Abbaye (500 gr)

Lallemand Abbaye is a dry yeast of Belgian origin recommended for top-fermented beers. Abbaye Lallemand dry yeast is used to ferment a wide range of Belgian and Trappist style beers with different alcohol contents: Belgian Wit, Blonde, Golden, Dubble, Tripel, Quadrupel. The Abbaye Lallemand beer yeast has a high fermentation, with a temperature between 17 and 25°C, medium to high flocculation and an alcohol tolerance of 14% ABV. The inoculation rate is 50-100g/Hl to reach a minimum of 2.5-5 million cells/ml. Abbaye Lallemand dry yeast for beer gives the drinks a distinctive spicy and fruity taste. At low fermentation temperatures it has hints of sultanas, dates and figs, at high temperatures, aromas of tropical fruits, banana and spices.

Characteristics:

  • Aroma profile: Spicy, fruity, tropical, banana
  • Beer styles: Belgian Wit, Belgian Blonde, Belgian Golden, Dubble, Tripel, Quadrupel
  • Fermentation: High
  • Attenuation: High
  • Fermentation temperature: 17 - 25°C (63 - 77°F)
  • Flocculation: Medium/High
  • Alcohol tolerance: 14% ABV
  • Inoculation rate: 50-100g/Hl to achieve a minimum of 2.5-5 million cells/ml

Microbiological properties:

  • Percentage of solids: 93-97%.
  • Living yeast cells: ≥ 5 x 109 per gram of dry yeast
  • Wild yeast: < 1 per 106 yeast cells* (lysine method)
  • Bacteria: < 1 per 106 yeast cells according to ASBC and EBC methods of analysis
  • Finished products placed on the market only after passing a rigorous series of tests

Packaging: 500 g

Storage: 5°-10° C

Consult our product datasheet

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