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Old 11-10-2012, 02:31 PM   #141
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Quote:
Originally Posted by FATC1TY
So is everyone thinking that you should close to double what you'd normally use in say.. an amarillo or citra addition?

Soft, muted, subtle... all have been said of it.
If its the only hop ure using then probably but if used in combination with other hops to create complex flavors I think you could treat it as you do normal hops. If you really want it to stand out u could go double but only if u think its necessary. I did a smash ipa with Belma and it tastes very nice not a citrus bomb and I'd rather say smooth than soft or subtle. I added it to my normal ipa where I use 7 types of hops for flavors and aroma, only used 1 oz of dry hops of Belma it's there but it's not masked and kinda comes out at the end.

Basically if ure not making a citrus bomb then normal additions should be fine. I think it goes better paired with simcoe than citra.
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Old 11-12-2012, 01:41 PM   #142
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After I read everyone's reviews I changed to an IPA and made this last night:

Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.5 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 14.8 %
8.0 oz Caramel/Crystal Malt 90L (90.0 SRM) Grain 3 3.7 %
0.50 oz Belma [12.10 %] - First Wort 80 min Hop 4 17.8 IBUs
0.50 oz Belma [12.10 %] - Boil 60.0 min Hop 5 15.3 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 6 -
1.00 oz Belma [12.10 %] - Boil 15.0 min Hop 7 15.2 IBUs
3.00 oz Belma [12.10 %] - Boil 5.0 min Hop 8 18.3 IBUs
1.00 oz Citra [15.00 %] - Boil 5.0 min Hop 9 8.3 IBUs
1.00 oz Belma [12.10 %] - Aroma Steep 30.0 min Hop 10 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 11 -

Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG

Estimated Alcohol by Vol: 6.3 %
Actual Alcohol by Vol: 5.8 %
Bitterness: 75 IBUs
Calories: 178.9 kcal/12oz
Est Color: 7.7 SRM

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Last edited by Herky21; 11-13-2012 at 12:01 AM. Reason: FWH IBUs
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Old 11-12-2012, 07:08 PM   #143
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Mine should be in this week. Gonna do a simple Pale with only Belma.
15# 2-Row
2# Crystal 40
1# White Wheat
1#Cara-Pils
Mash @ 148*

Then 1oz each Belma @ 60, 30, 15, 0, DRY
O.G = 1.051, SRM = 7.8, IBU = 49

Nottingham Yeast @ 68*

This should give a good indication of how this hop stands up to others. I will report back with notes. If you don't see any in a month, bump this post...

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Old 11-12-2012, 07:13 PM   #144
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Originally Posted by Harvestsmiles View Post
This should give a good indication of how this hop stands up to others.
Not with 16% cara- malts it won't. Just my opinion.
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Old 11-12-2012, 07:15 PM   #145
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Quote:
Originally Posted by Herky21 View Post
After I read everyone's reviews I changed to an IPA and made this last night:

Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.5 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 14.8 %
8.0 oz Caramel/Crystal Malt 90L (90.0 SRM) Grain 3 3.7 %
0.50 oz Belma [12.10 %] - First Wort 0.0 min Hop 4 0.0 IBUs
0.50 oz Belma [12.10 %] - Boil 60.0 min Hop 5 15.3 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 6 -
1.00 oz Belma [12.10 %] - Boil 15.0 min Hop 7 15.2 IBUs
3.00 oz Belma [12.10 %] - Boil 5.0 min Hop 8 18.3 IBUs
1.00 oz Citra [15.00 %] - Boil 5.0 min Hop 9 8.3 IBUs
1.00 oz Belma [12.10 %] - Aroma Steep 30.0 min Hop 10 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 11 -

Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG

Estimated Alcohol by Vol: 6.3 %
Actual Alcohol by Vol: 5.8 %
Bitterness: 57.2 IBUs
Calories: 178.9 kcal/12oz
Est Color: 7.7 SRM
Did you calculate 0 IBU's from the FWH?
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Old 11-12-2012, 08:44 PM   #146
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Did you calculate 0 IBU's from the FWH?
I'm not sure why Beersmith did that. I would assume it adds just as much as the 60 minute addition, but I'm not sure how to do the calculations for FWH.
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Old 11-12-2012, 09:52 PM   #147
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Not with 16% cara- malts it won't. Just my opinion.
What will happen? with 16% cara malts? Suggestsions?
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Old 11-12-2012, 10:48 PM   #148
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In my experience, hop character is diminished with higher cara- malt usage, especially with the darker crystals. If you to have a better idea of what a hop has to offer, go with a relatively clean yeast and grist (0-5% total cara malts).

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Old 11-12-2012, 11:15 PM   #149
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In my experience, hop character is diminished with higher cara- malt usage, especially with the darker crystals. If you to have a better idea of what a hop has to offer, go with a relatively clean yeast and grist (0-5% total cara malts).
I was going with the Crystal for color and extra mouthfeel but it seems I should go dryer to boost the hop characteristics. You think substituting Vienna in place of the Crystal is a good option? I have seen some Pale Recipes that go this route...And that would keep the Cara down to about 5% >>> Maybe sub something else in instead of Vienna (Victory) or just do away with that second malt addition altogether... Because the aim here is to get a good highlight of the Belma hop. Thanks for the insight.
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Old 11-12-2012, 11:24 PM   #150
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Quote:
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I'm not sure why Beersmith did that. I would assume it adds just as much as the 60 minute addition, but I'm not sure how to do the calculations for FWH.
Your fwh addition says 0 min. Change that to 60 or full boil time.
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