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**RobertHSmith** · 11-28-2012, 03:31 AM

Quote:

Originally Posted by RobertHSmith

Here's the recipe for the American Amber hop bursted with Belma

5.5 gal, 83% eff.

68% 2-row
20% Munich
10% crystal 120
2% crystal 80

For the hops I divided the 2 oz I had into 4,1/2 oz portions
I'm brewing this now and plan on using them at 30, 20, 10, and 1 minute.

Yeast, S-05

OG 1.056, FG 1.015, 15 SRM, 33.4 IBU (tinseth), 5.5% abv, (4% abw)

I'll keg this in a couple of weeks and then give it a week to carbonate, so I should be able to tell everyone how it came out in 3 weeks.

Thanks for the hops Dave,

Today seemed like a good day to post up what my results were. I dry hopped with an additional 2 oz of leaf belma hops for 10 days. Now that it is carbonated and chilled in the keg, there is an orange aroma and taste. The flavor/aroma is there, but it doesn't have the nose or taste that a cascade or centennial does. The taste and aroma is a very light orange, almost star fruit like or some other tropical fruit. It's good, but not potent. I would recommend this hop for bittering and light flavor, but not aroma. I should do well when paired with a stronger flavor/aroma hop.

**LuckyBeagleBrewing** · 12-01-2012, 11:57 PM

Quote:

Originally Posted by LuckyBeagleBrewing

Ingredients:
------------
Amt Name Type # %/IBU
16 lbs Pale Malt - 2 Row (Cargill) (2.0 SRM) Grain 1 92.1 %
12.0 oz Caramel Malt - 60L (Cargill) (60.0 SRM) Grain 2 4.3 %
10.0 oz Biscuit Malt (23.0 SRM) Grain 3 3.6 %
1.00 oz Marynka [8.40 %] - Boil 60.0 min Hop 4 15.8 IBUs
1.00 oz Marynka [8.40 %] - Boil 45.0 min Hop 5 14.5 IBUs
0.50 oz Belma [12.10 %] - Boil 30.0 min Hop 6 7.9 IBUs
0.50 oz Belma [12.10 %] - Boil 15.0 min Hop 7 5.2 IBUs
0.50 oz Belma [12.10 %] - Boil 2.0 min Hop 8 0.9 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -
3.00 oz Belma [12.10 %] - Dry Hop 10.0 Days Hop 10 0.0 IBUs

Base recipe from NB Breakwater Pale Ale recipe.

I am lust getting this to secondary tonight but using 4 oz instead of 3. Tried a little during transfer and this is a very smooth bitterness. Almost a bit "Lemony" I would say this hop would be a good base bittering hop in the recipe I posted but keep the original citra dry hop. Guess I will see how this is after a couple weeks.

ReverseApacheMaster · 12-02-2012, 03:28 AM

Keep the reviews coming. I'm sitting on a couple pounds not really sure how I want to use them.

**chuckstout** · 12-02-2012, 07:43 AM

Ive also picked up a lb of Belma leaf. After reading most of the reviews ill be brewing up this
7lbs German Pils
1lb C10
Mashed 149
.5oz belma@30
.5oz belma@15
.5oz belma@0
1oz DH 4days
US-05

Edit. 5.5G 1.044SG, also increasing to 1.5oz@0

snaps10 · 12-02-2012, 02:13 PM

Quote:

Originally Posted by chuckstout

Ive also picked up a lb of Belma leaf. After reading most of the reviews ill be brewing up this
7lbs German Pils
1lb C10
Mashed 149
.5oz belma@30
.5oz belma@15
.5oz belma@0
1oz DH 4days
US-05

How many gallons?
Sounds like a nice dry easy drinker to me. Let us know how it turns out.

**FATC1TY** · 12-02-2012, 10:47 PM

Quote:

Originally Posted by ReverseApacheMaster

Keep the reviews coming. I'm sitting on a couple pounds not really sure how I want to use them.

I think a nice pale is something to start with.. It's what I did, but took it more than a pale, and less than an IPA.. Personal preference.

I think from what I've read, and found in using them myself.. They would be nice in a session ale, or a saison coupled with another hop.

TimT · 12-02-2012, 11:02 PM

I did a SMASH with these, CMC 2row, 4oz belma at 20min and less, wy1007. I get melon, tropical fruity and orange. I can see these being well liked when mixed with other American hops in a APA or IPA but I personally can't see much other use for them. One comment I got on it was "It is like drinking a flower" Distinctive and pleasant but not my thing. I am not a huge fan of American hops though so take this with a grain of salt if you are.

**Herky21** · 12-13-2012, 01:58 AM

Quote:

Originally Posted by Herky21

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

Racked over to secondary today after 4 weeks of primary. Filtered with a nylon hop bag and Racked onto 3 oz. of Belma, whole hops. It is at the FG of 1.011 . The smack pack worked well and I used a swamp cooler for fermentation. Now with my new chest freezer I will be able to cold crash these leaves out. I cold crashed the primary at 40ish degrees for a week so it was remarkably clear, which was nice as well.

I have to say the flavor is fantastic. It is orange, yet spicy sort of like chinook. If this tastes as good carb'ed as it does right now I will definitely be making it again.

Loneleigh · 12-19-2012, 10:57 PM

Im sorry but I dont really like the Belma that much. I used a lot of it in the boil and then dryhopped with it. But I had to add some better hops to make it tatse decent. Gawd and I bought 2 lbs of this stuff too.

**jammin** · 12-19-2012, 11:14 PM

Quote:

Originally Posted by Loneleigh

Im sorry but I dont really like the Belma that much. I used a lot of it in the boil and then dryhopped with it. But I had to add some better hops to make it tatse decent. Gawd and I bought 2 lbs of this stuff too.

it's quite clean when used for bittering. save it for that.