Lallemand | LalBrew® Abbaye Belgian Style Ale Yeast | 11 g

DY46

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Item #	DY46
Shipping	Eligible for Free Shipping Program
Availability	California - In Stock Pennsylvania - In Stock
Weight	0.03 LBS

Description

Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads. 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.

Brewing Properties:

Fermentation can be completed in 4 days above 17°C (63°F).
Medium to high attenuation and high alcohol tolerance.
Fermentation rate, fermentation time and degree of attenuation depend on inoculation density, yeast handling, fermentation temperature and nutritional quality of wort.
Low flocculation rate; settling can be promoted by cooling and by using fining agents and isinglass.
Complex aroma and flavors may include peppery, fruity, banana, clovy, alcoholic, sweet and fruity. Does not display undesirable odors when properly handled.

Item #	DY46
Shipping	Eligible for Free Shipping Program
Availability	California - In Stock Pennsylvania - In Stock
Weight	0.03 LBS

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Reviews

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4.5 / 5.0

2 Reviews

5 Stars

4 Stars

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1 Star

Rated 5 out of 5

Looking Forward to More Experiments

I've used this yeast so far in three different beers: a trippel, a dubbel, and a "banana beer," each one with different results. They all finished around 1.010, fermenting at around 70F. The flavor ranged from a ton of banana (the trippel), a nice balance of dark fruit and spice (the dubbel), and a very clean, general "Belgian" flavor (the banana beer).

I like that this yeast isn't finicky and is very easy to use. It has produced varied results, but each one is great in its own way. I look forward to experimenting with this one more.

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September 15, 2016

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Rated 4 out of 5

Good For Belgian Pale Ale

The yeast worked great in a BPA. I just added it straight to 5.8 gallons of wort , which is probably why it took so long to start bubbling. OG 1.059 FG 1.010 (I probably could have left it on the yeast longer and got a lower FG). 14 days fermentation at 68 F slow raise to 78 F. I got a good balance of banana, clove, phenolic and fruit. I used whirlfloc and cold crashed for a week but it was still a little cloudy going into the keg. I think this yeast would make a good triple but probably not a good dubbel or quad. But maybe someone else has tried it on those and had success.

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January 21, 2016

Steven P

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