Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of Abbaye Yeast:
Percent solids 93% – 97%
Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis
In Lallemand’s Standard Conditions Wort at 20°C (68°F) Abbaye yeast exhibits:
Vigorous fermentation that can be completed in 4 days.
High attenuation and Medium to High flocculation.
Aroma and flavoris fruity and phenolic with a hint of alcohol.
The optimal temperature range for Abbaye yeast when producing traditional styles is 17°C(63°F) to
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation
density, yeast handling, fermentation temperature and nutritional quality of the wort.