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Old 11-17-2012, 03:28 AM   #141
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I'm going to brew my favorite IPA recipe with Belma and who knows what other hops on Sunday. Have a pound of Belma so not limited. Been reading this thread and have the sense it does well for dry hop and for flavor. I have been trying to make sense of the blending characteristics but I'm a bit confused.

Picture 6 gallons of an 8% ABV brew with 80% two row, 5% each aromatic and carapils, 8% crystal 20 and 2% acidulated malt. Bitter with 2 oz of Magnum at first wort, flavor with 1 oz of Belma and 1 oz of Simcoe at 15 min, aroma at 1 min with 1 oz each of Belma and Simcoe and dry hop with 2 oz Belma and 1 oz Simcoe.

Sound tasty? Need more hop complexity? Need more Belma? Open to input.
Sounds good, but I would cut back on the Simcoe a bit (just me). Maybe throw a little Centennial in for the dry hop or Amarillo at one of the late additions in place of the Simcoe for one of those steps.


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Old 11-17-2012, 12:08 PM   #142
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If I can get three brews in, I'm doing an all Belma, Bam Biere inspired petite saison. If not, it'll be in the mash tun this time tomorrow.


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Old 11-18-2012, 01:04 AM   #143
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Dry hopped my Belgian red with 3 oz of Belma only and my ESB with an oz each of Belma, Cascade, and Citra today. Thinking 14 days in the hops....
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Old 11-19-2012, 02:02 AM   #144
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Those of you who have brewed with Belma, what would you think of subbing it in Skeeter's 3 Floyd's Zombie Dust recipe instead of Citra?

Ingredients Amount Item Type % or IBU
11.75 lb 2 Row (2.0 SRM) Grain 81.7 %
1.13 lb Munich Malt - 10L (10.0 SRM) Grain 7.8 %
0.50 lb Carafoam (2.0 SRM) Grain 3.5 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.5 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.5 %
0.75 oz Citra [12.40%] (First Wort Hop) Hops 17.0 IBU***
1.25 oz Citra [12.40%] (15 min) Hops 21.1 IBU
1.25 oz Citra [12.40%] (10 min) Hops 15.4 IBU
1.25 oz Citra [12.40%] (5 min) Hops 8.5 IBU
1.25 oz Citra [12.40%] (1 min) Hops 1.8 IBU
3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -
SafAle English Ale (S-04) **
London ESB 1968**
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Old 11-19-2012, 02:23 AM   #145
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Those of you who have brewed with Belma, what would you think of subbing it in Skeeter's 3 Floyd's Zombie Dust recipe instead of Citra?
It's a far cry from Citra and it makes a totally different beer. Not nearly as good as the Citra version, but still a decent beer.
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Old 11-19-2012, 02:57 AM   #146
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Opened my bag of Belma today. Definitely get the allium/garlicky smell in the bag, but not when I weighed the hops out. Only used an oz & a half in 11 gallons.
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Old 11-19-2012, 01:37 PM   #147
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It's a far cry from Citra and it makes a totally different beer. Not nearly as good as the Citra version, but still a decent beer.

Sure, I didn't expect it to be a direct substitute - asking more if anyone thought this would be a good use of Belma.
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Old 11-19-2012, 01:55 PM   #148
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Brewed yesterday, SMaSH brew called "Velma".
12# Vienna malt
5oz Belma hops total:
0.25oz FWH, 0.25oz 20 Mins, 1.5oz 10 Mins, 1.5oz 2 Mins, and it will get 1.5 Oz more dry-hop in a few days once fermentation is done.
Pitched a jar of washed American Ale yeast that came out of my Rye IPA which got kegged yesterday.
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Old 11-19-2012, 01:56 PM   #149
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Sure, I didn't expect it to be a direct substitute - asking more if anyone thought this would be a good use of Belma.
The Z.D. recipe might let the hops come through well, even give it a chance to show it's "sweeter" side since 1968 finishes sweet.

I would add more Belma through the 15/10/5/1 additions though, maybe bump it to 1.5 or 2 oz even, I have found that Belma is on the soft side of the aroma/flavor spectrum compared to Citra.
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Old 11-19-2012, 02:38 PM   #150
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Quote:
Originally Posted by Chriso View Post
Brewed yesterday, SMaSH brew called "Velma".
12# Vienna malt
5oz Belma hops total:
0.25oz FWH, 0.25oz 20 Mins, 1.5oz 10 Mins, 1.5oz 2 Mins, and it will get 1.5 Oz more dry-hop in a few days once fermentation is done.
Pitched a jar of washed American Ale yeast that came out of my Rye IPA which got kegged yesterday.
1) great name
2) sounds tasty. let us know how it turns out.


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Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
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