- Description
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- Directions
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Lallemand Abbaye Ale yeast originates from Belgium and was selected for its ability to create spicy, fruity Belgian and Trappist-style ales. At higher fermentation temperatures, it creates tropical, spicy and banana characteristics. At lower fermentation temperatures, it produces darker fruit qualities including raisin, date and fig. It is an excellent choice for creating Belgian-style Golden Ales, Tripels and Quadrupels.
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Form: Dried Attenuation: High Flocculation: Medium-to-High Maximum Alcohol Tolerance (ABV) 14% Ideal Temperature Range: 63º – 77ºF (17º – 25ºC) Net Weight: 0.39oz (11g) - Use 1/2 – 1g of active dry yeast to inoculate 1L of wort which is equivalent to 1.9g – 3.8g per 1 US gallon of wort. Brewers may experiment with pitching rate to achieve a desired beer style or to suit processing conditions.