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Old 02-12-2013, 07:17 PM   #441
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Originally Posted by DrunkleJon View Post
Well SMaSH still works. Some Malt and Single Hop...
in which case every beer is a SMaSH - some malt and some hops... yeay, we've made the term meaningless
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Old 02-15-2013, 01:42 AM   #442
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Made myself a strawberry smoothy with Belma Blast.

3.5 gal batch
7 lbs 2 row
8 oz crystal 40
1 lb Munich

.5 oz at 60, 15 and 5. 1 oz at flame out.

I know hop schedule is a bit weird. But, it was something like my first time making my own recipe and only my second AG batch.

2 oz dry hop.

OG 1.072/FG 1.016. Mashed at 155.

Crazy sweet strawberry taste.

I am not really sure what to do with Belma now.

Interested to hear what others have to say when their Belma SMaSHs are done.

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Old 02-15-2013, 01:46 AM   #443
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Made an all belma ipa it is just ok but not the style that it is suited for. May try what I have left in a saison.

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Old 02-15-2013, 01:53 AM   #444
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I used Belma in a single hopped American Wheat. I did a small 2-Gallon batch to test it out.

2.5 lbs of 2-row
1.5 lbs of raw wheat

.3 oz at 60
.2 oz at 15

Fermented at 62 degrees with yeast harvested from Widmer Bros Hefeweizen. This beer had a very clean and mellow bitterness. A little light for me, but I think this a good light refreshing beer for the BMC crowd.

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Old 02-15-2013, 12:46 PM   #445
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I tossed some recently in a saison with Nelson Sauvin.

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Old 02-15-2013, 02:08 PM   #446
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I tossed some recently in a saison with Nelson Sauvin.
I did a batch of saison with Belma at 60, Nelson at 0, and Citra/Belma/Nelson Dry hop. Might be my 16E for NHC.
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Old 02-15-2013, 02:16 PM   #447
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I kept it simple..

I did Pilsner, White Wheat and a splash of Golden Naked Oats for a bit of color and the sweet berry note they give, and a little acid malt to make it tart and bring down the ph.

Nelson was slammed in there at 20 and down, and Belma was layered in in half doses of the Nelson.

I plan to dry hop it for just a handful of days with some Belma leaf, and leave it be.

Hydro samples were nice and funky with the 3711 fermenting at 79*.. Spicy berrys, with this insane grape citrusy sour note.. it's fantastic.

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Old 02-25-2013, 05:15 AM   #448
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Subscribe. ....any updates

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Old 02-25-2013, 11:13 AM   #449
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Entered a handful of beers into a competition. Three were all Belma; an Amber Ale w/ 15% rye, a Blonde and an APA. Wasn't expecting anything other than to see what a blind taster would think of this hop. All the Belma hopped beers were checked for diacetyl by six different judges.

The recipes and methods were the same as I've used before except for the Belma hops. The other non-Belma beers entered (along with beer from past competitions) did not get checked for the flaw even though they were fermented using the same procedure and temperature control throughout the process.

So, the question is, has anyone experienced a flavor or aroma that could be termed as diacetyl while using Belma hops? (or should I be looking somewhere else?)

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Old 02-25-2013, 11:35 AM   #450
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Quote:
Originally Posted by AnOldUR
Entered a handful of beers into a competition. Three were all Belma; an Amber Ale w/ 15% rye, a Blonde and an APA. Wasn't expecting anything other than to see what a blind taster would think of this hop. All the Belma hopped beers were checked for diacetyl by six different judges.

The recipes and methods were the same as I've used before except for the Belma hops. The other non-Belma beers entered (along with beer from past competitions) did not get checked for the flaw even though they were fermented using the same procedure and temperature control throughout the process.

So, the question is, has anyone experienced a flavor or aroma that could be termed as diacetyl while using Belma hops? (or should I be looking somewhere else?)
Bottle conditioned and if so, for how long before judged? Belma saisons haven't had any, but my wheat wine had some serious creamy butter going for about a month in the bottle.
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