Pierre Rajotte Recipe

[Roger]

I have the Belgian Ales book in the Classic beer styles series by Pierre Rajotte and I'm going to have a go at the beer he calls Gouden Charlie.
I've modified it slightly, this is what I have,

2 x 1.6 kg John Bull liquid malt extract
500g Spay malt
454g orange blossom honey

The original recipe says to use 33g Golding and 20g Tettnanger as bittering hops and 10g Tettnanger as aroma hops. However on a whim I bought a 100g sachet of Saaz to use, 50g bittering and 10g towards the end of the boil for aroma. Your thoughts on that little plan would be appreciated.

Finally a sachet of Brewferm ale yeast.

How does that look? Ok I hope

Roger

[macleanb]

A fellow fiddler I see!

I think you need to decide whether you want to produce a clone or your own version. Fiddling with the hops is going to change the flavour profile (yeah I know you know that, just reiterating).

On the bittereing side you can be more scientific, as the AA content will allow you to (hopefully) work out an equivalent IBU profile:

http://www.18000feet.com/calculators/ho ... ations.htm


However all the other components of a hop which add all the flavour/aroma etc are not generally assayed - so its down to experiment. There are some good guides out there to hop flavours:

http://beeradvocate.com/beer/101/hops.php

- but I think it just come down to experience/preference. I dont have the former, but my preference is slowly working it's way to "SteveD" levels of hopping! (He likes to put a fair few in)

[Roger]

A fellow fiddler I see!

More of a fiddler than a scientist
Thanks for the links.
If I've done the calculations correctly I will need 9g more Saaz than the hops used in the original recipe.
Very useful, thanks again.

Roger