Abbaye Belgian-Style Ale Yeast, 11 g
This Yeast is a versatile and essential tool for brewers aiming to recreate Belgian-style ales, such as dubbels, tripels, and strong ales.
- Beer Styles: Abbaye Belgian-Style Ale Yeast is ideal for crafting classic Belgian beers like dubbels, tripels, and strong ales, offering authentic profiles for a wide range of traditional and modern recipes.
- Aroma & Flavour: This yeast enhances beer with complex fruity esters, spicy phenols, and subtle clove and banana notes, delivering the signature depth and character of Belgian ales.
- Performance: With high attenuation and alcohol tolerance, Abbaye yeast ensures efficient fermentation, producing clean, well-rounded beers, even at elevated ABVs.
- Application: Easy to use and versatile, it thrives in warmer fermentation conditions and suits both commercial and homebrewing, making it a favorite among brewers aiming for high-quality results.
Description
Abbaye Belgian-Style Ale Yeast is a type of yeast strain specifically cultivated for brewing Belgian-style ales, such as dubbels, tripels, and strong ales. It is a top-fermenting yeast that is highly valued for its ability to impart the distinctive flavors and aromas associated with traditional Belgian beers.
Key Characteristics:
- Flavor Profile:
Abbaye yeast produces complex flavors and aromas, often including notes of: - Clove
- Banana
- Spice
- Fruity esters (e.g., pear, apple, or apricot) These flavors are the hallmark of Belgian ales and result from the yeast's fermentation process.
- Alcohol Tolerance:
14 % ABV. - Fermentation Temperature Range:
Abbaye yeast works best in warmer fermentation conditions, usually between 64°F and 77°F (18°C and 25°C). Higher temperatures can enhance ester and phenol production, resulting in more pronounced fruity and spicy characteristics. - Attenuation:
It has high attenuation, meaning it ferments a significant portion of the sugars, leaving a dry finish that complements the rich, complex flavors of Belgian-style ales. - Flocculation:
Abbaye yeast tends to have medium to high flocculation, leading to clearer beer after fermentation and conditioning.
Common Uses:
- Belgian Dubbel
Rich, malty beers with hints of caramel and dark fruit. - Belgian Tripel
Lighter, strong ales with a balance of fruity esters and spicy phenols. - Belgian Dark Strong Ale
Bold, complex beers with a mix of dark fruit, caramel, and spicy yeast notes. - Belgian Pale Ale
A more subdued, balanced Belgian beer style. - Saison or Farmhouse Ales
Occasionally used for these styles when a fruity-spicy profile is desired.
Brewing Tips:
- Oxygenate the wort thoroughly to ensure a healthy fermentation, especially for high-gravity beers.
- Control fermentation temperature closely to balance esters and phenols.
- Give the beer adequate conditioning time for the flavors to mature and harmonize.
Percent solids: 93% – 97%
Viability: ≥ 5 x 109 CFU per gram of dry yeast
Bacteria: < 1 per 106 yeast cells
Flocculation: Medium to high
Attenuation: High
Fermantation Range: 17 - 25°C (63 - 77°F)
Alcohol Tolerance: 14% ABV
Pitching Rate: 0.5-1.0g/L
Vigorous fermentation that can be completed in 4 days.
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