Yeast List

LalBrew Abbaye

MBIT ID: LB-ABBAYE

Lallemand
Dry
Ale

(Saccharomyces cervisiae)

80 - 90%
medium-high
5 bn / g ≈ 55 bn / 11 g
17.00
to
25.00
14

Genetics and Properties

Phenolic
Non-diastatic
N/A

Biotransformation

Medium-low
N/A
low
medium

Description

LalBrew Abbaye™ is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.

Flavour/Aroma

Spicy, fruity, tropical, banana. LalBrew Abbaye™ produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures, LalBrew Abbaye™ produces darker fruit aromas and flavors of raisin, date, and fig.

Dosage

50 - 100 g/hL

Aroma/Flavor breakdown

Tropical Fruit
Banana
Green Apple
Clove
Acid
Pepper
Alcoholic
Neutral
Red Apple

Origins

***

Belgium
Chimay

Suitable Styles

  • Belgian Blonde Ale
  • Belgian Dark Strong Ale
  • Belgian Dubbel
  • Belgian Golden Strong Ale
  • Belgian Pale Ale
  • Belgian Quad
  • Belgian Tripel
  • Biere de Garde
  • Witbier

Substitutes

WLP500 Monastery Ale Yeast

MBIT ID: WLP500

White Labs

WY1214 Abbey Style Ale

MBIT ID: WY1214

Wyeast Labs

OYL-018 Abbey Ale C

MBIT ID: OYL-018

Omega Yeast

B63 Monastic

MBIT ID: B63

Imperial Yeast

Attenuation Calculator

How this yeast strain would behave in a typical fermentation.

1.010
1.005

*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.

Footnotes

  • * Rough estimate based on yeast form
  • ** Hazy and thiolized are based on research from Omega Labs
  • *** Origins are often unreliable (hearsay) and difficult to determine

Sources

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