Wanted - Easy 'foreign' beer

[danbrew]

I've done quite a few AG Bitters, Milds, Stouts, Porters etc. and am starting to figure out favourite recipes etc.

I'd now like to try something a bit more European but I don't know where to start. Also, not sure how easily the ingredients are to get. Any one got any advice?

Couple of caveats. I don't have anything in the way of temperature control other than putting a ready to drink bottle in the fridge.

Can anyone recommend me an easy 'foreign' beer to brew? And perhaps a recipe?

[EoinMag]

A German Weizen bier is about all you could do in this weather without temperature control, in fact they'll like the hotter weather to produce those banana and clove flavours that are a characteristic of the beer style. They can also be drunk pretty fresh unlike a lot of beers which will benefit from a period of maturation.

I've not got a recipe, but they should be easy enough to find, lots of wheat

[TC2642]

If you want something a bit stronger but still fairly easy go for a Belgian. Make up 500gms of candi sugar, very easy to do (search for it around here) add however much pale malt to give you around 6-9%abv and add T-58. My last one did at 28oC! Still looked and tasted fine before botting.

[boingy]

Yeah, your spec is a bit vague and a wheat beer might be the best idea but you might want to buy a bottle or two of commercial stuff to see if you like it before committing to brewing a batch. I find weizen not particularly to my taste.

Whatever you choose, obtaining the ingredients should be no problem.

[danbrew]

Thanks guys. Sorry about the vague spec. I have a copy of BYOBRA so I have pretty much been brewing my own British Real Ale. I just fancied branching out a bit (on the same set up) and don't really know where to start. I like bubble gum and banana so maybe that's a goer. Is there a 'classic' hop to go with this type of beer? The fuggles/ goldings of wheat beer? Yeast? I am SO4 at the moment.

The Belgian looks easy but what's T-58?

[micmacmoc]

I use Hallertauer Herbrucker. I add wole coriander (20g/5gallons) orange peel and use WB05 dried wheat yeast. The yeast really is important in these beers, they give authentic flavour. I do 50/50 maris otter and wheat malt. I did add 700g porage the first time but the stuck mash was a right pain. This stuff is ready to drink so quickly and lovely in this hot weather.
This is the eaiest all grain brew I've done, its a proper winner. Love it, especially with sea food.

[boingy]

I've never used it myself but T-58 is a yeast:

www.leylandhomebrew.com/item1982.htm

(I think it might also be a helicopter but I suspect the yeast is what you want..)

[CrownCap]

I've used T-58 in a recent Belgian pale ale (my first 'Euro' experiment) and it worked very well. From the flavour, I think it would be very good on a wheat beer too.

[dave-o]

I do 50/50 maris otter and wheat malt.

Yeah this is a good place to start. Can't really go wrong. I prefer Tettnang as the hop, but it's personal taste really!

[danbrew]

I do 50/50 maris otter and wheat malt.

Yeah this is a good place to start. Can't really go wrong. I prefer Tettnang as the hop, but it's personal taste really!

Elegantly simple - unless I'm missing something. Seems easier that some British Ales I have done. What sort of Mash Temp?

[dave-o]

66c IMO.

[Fallen]

Here's an easy Hefeweizen:

Maris Otter Pale Malt, 2.5 EBC, 2000 grams
Wheat Malt, 3.5 EBC, 2300 grams
Munich Malt, 20 EBC, 110 grams

Hallertauer Hersbrucker (2.2%), 90 mins, 21 grams

Final Volume: 19 Litres
Original Gravity: 1.053
Final Gravity: 1.012
Alcohol Content: 5.3% ABV
Total Liquor: 33.4 Litres
Mash Liquor: 11 Litres
Mash Efficiency: 75 %
Bitterness: 6 EBU
Colour: 6 EBC

Yeast - Wyeast 3056 (but I'm sure WB06 or similar would be fine)

[danbrew]

That's brilliant guys, thanks once again for your responses. Now I'm going for another first and ordering from Barley Bottom. Can't believe that guys prices! I'll let you know how I get on with the Weizen!

[coatesg]

A German Weizen bier is about all you could do in this weather without temperature control, in fact they'll like the hotter weather to produce those banana and clove flavours that are a characteristic of the beer style.

I would differ here - every recommendation I have ever seen (assuming you're using WLP300/Wy3056 which is the classic Weihenstephan strain), says to ferment at about 18C. I have done it twice at 17-19C and both had good banana/clove flavours, and have been fairly well balanced between the two. Caveat: I have no idea what happens at high temperatures - but I would guess an increase in ester production and fusel alcohols - it may work out for you just fine, but it may be a bit overpowering in one way or another - much will depend on your system, OG, aeration and the amount of yeast you pitch.

For real warm ferments (mid to high twenties) then I would look at at Belgian ale yeasts or Saison yeasts myself - the high temps cause them to throw off the funky flavours and it's how a lot of commercials brew with similar strains (eg Westvleteren).

[simple one]

This is Belgian trippel weather. 21-27c is great for the flavours, so it can sit undisturbed at summer room temp. They have banana/bubble gum/pear drops flavour that smooth out after a few months, which is sometime a shame. Hotter the better IMO.

They are easy too, as long as that starter is a fair size.

T-58 is ok... but I would class it as a diet version of the Belgian yeasts. Go for the Chimay (1214WY) or the Westmalle yeast. IMO!