← Yeast
LalBrew Abbaye
Lallemand · ale · Dry
Belgian abbey ale yeast for classic Trappist character: dried fruit, stone fruit, banana and subtle spice, with high alcohol tolerance for Dubbel, Tripel and Quad.
6 brews
About
A Belgian abbey ale yeast selected to produce classic Trappist/abbey-style character: fruity esters and mild phenolics, with notes of dried fruit, stone fruit and subtle spice. Based on a high-performing Belgian monastery strain, its high alcohol tolerance makes it well suited to big Belgian ales where yeast and malt, rather than hops, lead the beer.
Specs
- Attenuation
- 73–83%
- Flocculation
- Medium
- Temperature
- 18–25°C
- Optimal
- 22°C (start cooler, ramp up)
- Alcohol tolerance
- 15% ABV
- Ferment time
- 10–14 days at standard gravity; longer for high gravity
- Pitch rate
- 1 pack for up to 20 L at <1.070 OG; 2 packs for high gravity
- Form
- Dry
Recipe pairing
- Grains
- Pilsner malt base; candi sugar additions are traditional
- Hops
- Czech Saaz, Styrian Goldings
- Adjuncts
- Dark candi sugar enhances dried-fruit character (clear candi for Tripel)
- Suited to
- Belgian Dubbel, Belgian Tripel, Belgian Quad, Belgian Dark Strong Ale, Belgian Golden Strong Ale
Brewing tips
- Start at 18°C and ramp to 22–24°C once visible fermentation begins, for clean ester development.
- Candi sugar works well: dark for Dubbel/Quad, clear for Tripel.
- For high gravity, step-mash plus sugar additions reduce viscosity, and a healthy pitch rate matters.
- Not recommended for pressure fermentation when you want full Belgian ester expression.
Handling & storage
- Rehydration
- Rehydrate at 25°C for 15 min, or direct-pitch.
- Storage
- 2–8°C.
- Shelf life
- 2 years refrigerated.
In your brews
Used in 6 batches 2024-06-26 → 2026-04-04
Attenuation (achieved) 69–90% spec 73–83%
Avg ferment temp 18.3°C range 18–25°C
ABV range 5.5–10.5% 6 measured