LalBrew Abbaye yeast: temperature, attenuation and alcohol tolerance
Lallemand (dry)The published Lallemand data for LalBrew Abbaye, the styles it suits, and what to use if you cannot get it.
Gauge readout
Attenuation77 to 83 %
Alcohol tolerance14 % ABV
Fermentation temp17 to 25 C (63 to 77 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published technical data
| Manufacturer | Lallemand (dry) |
|---|---|
| Species | Saccharomyces cerevisiae, top-fermenting ale |
| Fermentation temperature | 17 to 25 C (63 to 77 F) |
| Apparent attenuation | 77 to 83 % |
| Alcohol tolerance | 14 % ABV |
| Flocculation | Medium to high |
Notes
Recommended for Belgian abbey ale, dubbel, tripel, Trappist-style ale.
Character: Fruity and spicy with a hint of alcohol; tropical and banana when warm.
A Belgian and Trappist-style strain that carries spice and fruit and tolerates 14% alcohol, so it works from a light abbey blond up to a big quad. Ferment warm for tropical and banana ester, cooler for a more restrained spicy profile. It is the general-purpose dry Belgian strain when you want strength as well as character.