LalBrew Abbaye Belgian Style Ale Yeast – 11 g Dry Beer Yeast

Why Brewers Love It

LalBrew Abbaye is a Belgian-origin dry yeast crafted for classic abbey and Trappist styles. It ferments quickly and thoroughly with high alcohol tolerance, delivering complex spice and ripe fruit while finishing dry and balanced. Its broad temperature range lets you dial in either bright tropical-banana notes or deeper dark-fruit complexity.

Flavor & Aroma Profile

Spicy phenolics with clove and pepper, layered with fruit notes. At warmer fermentation temperatures expect tropical tones and banana. At cooler temperatures look for raisin, date, and fig alongside a subtle warming alcohol character.

Best Uses

• Belgian Blonde & Golden Strong – crisp, highly attenuated with expressive esters.
• Dubbel, Tripel, & Quadrupel – classic abbey character with spice and layered fruit.
• Belgian Dark Strong & Belgian IPA – supports high gravity and hop-forward variants.
• Specialty Belgians – strong ales with sugar additions for a drier finish.

Technical Specifications

• Format: Dry yeast
• Packet weight: 11 g
• Species: Saccharomyces cerevisiae
• Apparent attenuation: 77-83%
• Flocculation: Medium to High
• Fermentation temperature: 63-77 °F (17-25 °C)
• Alcohol tolerance: Up to 14% ABV
• POF: Positive
• Pitching rate: 50-100 g/hL
• Fermentation speed: Can complete in about 4 days above 63 °F (17 °C)

Brew Tips

• Target 66-72 °F (19-22 °C) for balanced spice and fruit. Let the fermentation free-rise warmer for more tropical and banana notes, cooler for darker fruit.
• Use 5-20% simple sugars to promote a dry, highly drinkable finish in strong Belgians.
• Provide good aeration and yeast nutrients for high gravity worts to ensure a strong start and complete attenuation.
• Expect medium to high flocculation. For faster clarity, cold crash and consider finings after fermentation.
• Allow adequate headspace or use a blowoff tube in vigorous, high gravity ferments.