Dry yeast Lallemand Abbaye (500 g)
- Abbaye - 11 gr
- Belle Saison - 11 gr
- BRY-97 - 11 gr
- CBC-1 - 11 gr
- Diamond - 11 gr
- Köln - 11 gr
- Munich Classic - 11 gr
- New England - 11 gr
- Nottingham - 11 gr
- Voss - 11 gr
- Windsor - 11 gr
- Abbaye - 500 gr
- Belle Saison - 500 gr
- BRY-97 - 500 gr
- CBC-1 -500 gr
- Diamond - 500 gr
- Köln - 500 gr
- Munich Classic - 500 gr
- New England - 500 gr
- Nottingham - 500 gr
- Voss - 500 gr
Descrizione
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
