Abbaye is an Ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, 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 Abbaye produces darker fruit aromas and flavors of raisin, date and fig.
In Lallemand’s Standard Conditions Wort at 20°C (68°F) Abbaye yeast exhibits:
Vigorous fermentation that can be completed in 4 days.
High attenuation and Medium to High flocculation.
Aroma and flavor is fruity and phenolic with a hint of alcohol.
The optimal temperature range for Abbaye yeast when producing traditional styles is 17°C(63°F) to
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation
density, yeast handling, fermentation temperature and nutritional quality of the wort.
Spicy, fruity, tropical, banana
17 - 25°C (63 - 77°F)
Medium to high
50 - 100g/hL to achieve a
minimum of 2.5 - 5 million cells/mL