Spice, fruit and a hint of alcohol warmth: abbey character in an 11 g sachet. Run it warm for banana and tropical fruit, keep it cool for raisin, date and fig.
Attenuation 77–83 % · 17–25 °C · Medium–high flocculation · Spicy, fruity, banana · Up to 14 % ABV · 11 g sachet
What it does in your beer
LalBrew Abbaye™ is an ale yeast of Belgian origin, selected to ferment Belgian styles from low to high alcohol. It produces the spiciness and fruitiness typical of Belgian and Trappist ales, and temperature is your flavour dial: warmer brings tropical, spicy and banana notes, cooler brings darker fruit — raisin, date and fig.
It's POF positive, so a spicy, phenolic edge is part of the design. Attenuation is 77–83 %, flocculation medium to high, alcohol tolerance 14 % ABV — room enough for a quad — and fermentation can be complete in about 4 days.
At a glance
| Manufacturer | Lallemand (LalBrew®) |
| Strain / type | Belgian-style ale yeast (Saccharomyces cerevisiae) |
| Strain origin | Belgium |
| Form | Active dry yeast |
| Pack size | 11 g sachet |
| Attenuation | 77–83 % |
| Flocculation | Medium–high |
| Fermentation temperature | 17–25 °C |
| Alcohol tolerance | 14 % ABV |
| Aroma | Spicy, fruity, tropical, banana |
| POF / diastaticus | Positive / negative |
| Pitching rate | 50–100 g/hl |
| Rehydration | Not needed — dry pitching preferred |
How much for a 20 L batch
Lallemand recommends 50–100 g/hl. In a 20 L batch (0.2 hl) that means 10–20 g, i.e. 1–2 sachets (approx.: dosage × 0.2 hl, rounded up to whole 11 g sachets).
Planning a tripel or quad? Lallemand notes that high-gravity worts may need higher pitch rates and additional nutrients, so go for two sachets rather than one.
How to use
- Pitch dry: scatter the yeast evenly over the wort surface as you fill the fermenter. Lallemand prefers this and sees no significant performance difference versus rehydration.
- Rehydration, if you need it: 10× its weight of clean, sterilised water (110 ml per sachet) at 30–35 °C, 15 minutes untouched, a gentle stir, 5 more minutes, then attemperate in steps of no more than 10 °C every 5 minutes. No distilled or RO water.
- Choose your temperature within 17–25 °C for the flavour you want.
- Too much banana last time? Ferment cooler for dark fruit; warmer pushes banana and tropical notes.
- Pack lost its vacuum? Don't use it.
Pairs well with
Brewing a dubbel? Try it with Weyermann® Abbey malt and dark candi sugar. For a tripel, build on Czech Pilsner Malt with white candi sugar.
Storage & shelf life
- Store it like Lallemand does: vacuum-sealed, dry, below 4 °C.
- Shelf life: see the expiry date on the pack — Lallemand's ale strains keep 2–3 years from production.
- After opening: reseal, keep dry below 4 °C, use within 3 days (or vacuum-reseal at once and keep it to the expiry date).
Food information
- Name: Active dry brewing yeast
- Ingredients: yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monostearate, approx. 1 %)
- Allergens: none — Lallemand lists its LalBrew® yeasts as allergen-free
- Net quantity: 11 g
- Storage: dry, below 4 °C
Good to know
- POF positive — the spicy, phenolic notes are intended.
- Up to 14 % ABV: the same sachet covers a Belgian blonde and a quad.
- It's dispatched from our partner warehouse in the Czech Republic, so it may not share a box with the rest of your order.
FAQ
What temperature should I ferment Abbaye at?
17–25 °C. Warmer gives tropical, spicy and banana notes; cooler gives raisin, date and fig.
Can Abbaye handle a quad?
Yes. It's selected for Belgian styles from low to high alcohol, tolerates up to 14 % ABV, and Lallemand lists Belgian Quad, Tripel and Dark Strong Ale among its styles.
How much Abbaye for 20 L?
One or two sachets: 10–20 g at 50–100 g/hl. For high-gravity worts, Lallemand advises a higher pitch rate and extra nutrients.
Do I need to rehydrate Abbaye?
No. Dry pitching is Lallemand's preferred method.