Lallemand Abbaye Belgian Ale Yeast x 11g

Description

LalBrew Abbaye is Lallemand’s Belgian abbey ale yeast, developed to replicate the rich, complex character of Trappist and abbey-style beers produced in Belgian monasteries. It delivers the signature flavour profile that makes Belgian strong ales so distinct — layers of dark fruit (raisin, date, plum and fig at lower fermentation temperatures), spicy phenolic notes, and an underlying fruity ester warmth that intensifies as fermentation climbs. The result is authentic abbey character in your home brewery, without the unpredictability of liquid strains.

Brewing Notes

Abbaye’s ester and phenol production is strongly influenced by fermentation temperature — this is one of the most temperature-sensitive strains in the Lallemand range. Ferment at the lower end (15–18°C) for a restrained, dark-fruit-forward profile with raisin, fig and plum notes. Push the temperature higher (20–23°C) and the spicy phenolic character comes forward, with pear and tropical fruit esters emerging at the upper range. The classic Belgian abbey approach is to pitch cold (18°C) and allow the temperature to free-rise as primary fermentation takes hold — this progressive temperature ramp builds complexity that a static-temperature ferment cannot replicate. Medium flocculation leaves a slight chill haze; cold crashing for 48 hours or a light dose of finings delivers a polished presentation for Tripel or Belgian Strong.

Beer Styles & Brewing Tips

• Belgian Dubbel — ferment at 18°C, allow to rise to 20°C. Dark fruit and caramel malt complement the raisin and plum esters. Target OG 1.062–1.075 for textbook Dubbel character.
• Tripel — a lighter grain bill (mostly Pilsner malt with simple sugar to aid attenuation) lets the yeast character shine. Ferment at 20–22°C for the spicy, warming finish. Target OG 1.075–1.095.
• Belgian Strong Pale Ale — ferment clean at 19–21°C with a high-adjunct grain bill. Yeast esters at mid-range temperatures add pear and apple character without the dark fruit of a Dubbel.
• Witbier — Abbaye’s POF-positive character also suits Witbier; ferment at 18–20°C for spicy clove notes with lighter fruit character than the LalBrew Wit strain.

In Australian conditions, Abbaye’s wide fermentation range (15–25°C) gives you options year-round. In the cooler southern states winter months, a basement or garage fermentation is often perfectly calibrated for the 17–20°C sweet spot. In summer, basic temperature control keeps it on target. One important note: Belgian strong ales often need a yeast nutrient addition and adequate pitch rate at higher gravities (above 1.080) — Lallemand’s recommended pitch rate guidance applies at the upper end of the style range.

In the Glass

Complex and layered: dark fruit (raisin, fig) at lower ferment temperatures, transitioning to spicy phenolics and fruity esters at warmer ferments. Medium body from moderate attenuation. Good clarity after cold conditioning. Authentic abbey ale experience from a dry yeast.

LalBrew Abbaye is in stock and ships Australia-wide. 11g sachet — ideal for Dubbel, Tripel and Belgian Strong styles.