{"product_id":"lallemand-lalbrew-abbaye","title":"Lallemand LalBrew Abbaye™ · Belgian-Style Dry Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eSpice, 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.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 77–83 % · 17–25 °C · Medium–high flocculation · Spicy, fruity, banana · Up to 14 % ABV · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eLalBrew 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.\u003c\/p\u003e\u003cp\u003eIt'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.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand (LalBrew®)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eBelgian-style ale yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain origin\u003c\/td\u003e\n\u003ctd\u003eBelgium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e77–83 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium–high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e17–25 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e14 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eSpicy, fruity, tropical, banana\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePOF \/ diastaticus\u003c\/td\u003e\n\u003ctd\u003ePositive \/ negative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePitching rate\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — dry pitching preferred\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eLallemand 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).\u003c\/p\u003e\u003cp\u003ePlanning 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.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch 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.\u003c\/li\u003e\n\u003cli\u003eRehydration, 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.\u003c\/li\u003e\n\u003cli\u003eChoose your temperature within 17–25 °C for the flavour you want.\u003c\/li\u003e\n\u003cli\u003eToo much banana last time? Ferment cooler for dark fruit; warmer pushes banana and tropical notes.\u003c\/li\u003e\n\u003cli\u003ePack lost its vacuum? Don't use it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a dubbel? Try it with Weyermann® Abbey malt and dark candi sugar. For a tripel, build on Czech Pilsner Malt with white candi sugar.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore it like Lallemand does: vacuum-sealed, dry, below 4 °C.\u003c\/li\u003e\n\u003cli\u003eShelf life: see the expiry date on the pack — Lallemand's ale strains keep 2–3 years from production.\u003c\/li\u003e\n\u003cli\u003eAfter opening: reseal, keep dry below 4 °C, use within 3 days (or vacuum-reseal at once and keep it to the expiry date).\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monostearate, approx. 1 %)\u003c\/li\u003e\n\u003cli\u003eAllergens: none — Lallemand lists its LalBrew® yeasts as allergen-free\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePOF positive — the spicy, phenolic notes are intended.\u003c\/li\u003e\n\u003cli\u003eUp to 14 % ABV: the same sachet covers a Belgian blonde and a quad.\u003c\/li\u003e\n\u003cli\u003eIt's dispatched from our partner warehouse in the Czech Republic, so it may not share a box with the rest of your order.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment Abbaye at?\u003c\/strong\u003e\u003cbr\u003e17–25 °C. Warmer gives tropical, spicy and banana notes; cooler gives raisin, date and fig.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan Abbaye handle a quad?\u003c\/strong\u003e\u003cbr\u003eYes. 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much Abbaye for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne or two sachets: 10–20 g at 50–100 g\/hl. For high-gravity worts, Lallemand advises a higher pitch rate and extra nutrients.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to rehydrate Abbaye?\u003c\/strong\u003e\u003cbr\u003eNo. Dry pitching is Lallemand's preferred method.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933610635598,"sku":"BOP-271301","price":4.78,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/280_861-kvasnice-lallemand-abbaye-belgian-ale-11g.jpg?v=1790201898","url":"https:\/\/brewtaurus.com\/en-cz\/products\/lallemand-lalbrew-abbaye","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}