Belma Hops

[shoreman]

I'm gonna do my next brew with some more Belma and something else. I'm curious if I do.. Amarillo and Belma in a Pale if I get the same lacing I got with my last IPA.

It's just flat out perfection once it sticks to the glass.

Can hops really have an impact on lacing?

 

[bobbrews]

I'd say that an excess use (or as I'd like to call, normal use) of oily post-boil and/or dry hops are a big contributor to that sticky type of lacing we see in IPAs.

 

[CrystalShip]

I made a five gallon batch of all belma ipa as follows:

10# 2row
1/2# honey malt
1/2# crystal 60l

Mashed @152 for 60 min.

1oz belma pellets @ FWH
.5oz belma pellets@ 60min
1oz belma pellets@ 10 min
1oz belma pellets@ 5min
.5oz belma pellets@ 1min
1oz belma whole @ flameout 200F
1oz belma whole @ flameout 170F

2oz belma whole dryhop
1 rehydrated pack of US 05 and a 60 second blast of pure o2.
Og 1.060
Fg 1.014

I found the flavor and aroma of this hop to be fantastic. One member of my homebrew club said that it reminded him of an orange flavored starburst. I think that the hop is a bit one dimensional by itself but can be used with other citrusy hops that complement each other well. Great hop for the 5.25 I paid for a whole pound!

 

[DrunkleJon]

I am still incredibly stoked about the lacing the belma added. Tis a beautiful thing

 

[FATC1TY]

You need to take bigger sips.

I agree on the lacing. It's flat out stupid how well it laces and sticks to the glass. I have to assume that Belma is at blame for this.

 

[DrunkleJon]

True, but this is the pale ale I made that for some reason was all bitter. I added Belma for an aroma dry hop in the keg which produced the lacing/head retention and did nothing for aroma, so i added some of what I believe was Cascade from an open pouch from a previous batch which gave it smell but no flavor. Its good, its just not that balanced which makes it take longer to drink. Was my first full boil AG, so it is still a success in my eyes, just not what I planned on. I am still amazed with the change that adding it did though.

 

[bobbrews]

Any high oil content, high alpha West Coast hop will add that type of lacing if you use enough of it late and in the dryhop. I've personally seen it with Amarillo, Chinook, Columbus, Citra, Simcoe, Centennial, Summit, Belma, etc.

 

[chiteface]

Just tapped a Belma, Galena, Chinook(all dry hops) IPA...Tastes suspiciously like two hearted with maybe a bit more fruit and citrus. Will mix it up and dry hop with belma next time.

 

[emmdubb23]

I took a Belma APA to our local homebrew club meeting last night... Excellent reviews all around. There are a lot of competitions coming up excited to use this hop.

 

[LabRatBrewer]

My Belma with Centential, Belma with Cascade, and Belma with Centential, Cascade and Simcoe all were nice. I did not care too much for the Belma SMASH.

 

[daksin]

Just brewed an all-belma hopbursted APA (3oz total, 1@ 20, 10, 0). I was going to do a centennial blend but SWMBO convinced me to just do the Belma to get the best handle on its character. Already looking forward to it.

 

[Piratwolf]

Has anyone used Belma as a 15-min or later addition in a Hefe? Wondering if you might get a nice berry note alongside your banana with these hops?

 

[JonGrafto]

Just kegged my Belma Smash IPA... Waiting for it to carb up to get an accurate tasting on it.

Here is the recipe I used:

12# 2-row
1# Caramel/Crystal 60L

Mashed @152 for 60 min
(Mash was a little high - Maybe 154/155)

1 oz Belma Leaf @ FWH
1/2 oz Belma Leaf @ 60min
1 oz Belma Leaf @ 10 min
1 oz Belma Leaf @ 5min
1/2 oz Belma Leaf @ 1min
2 oz Belma Leaf @ Flameout

2 oz Belma Leaf Dryhopped for 7 days

I used a WLP001 1800 ml starter
OG 1.058
Fg 1.014

 

[JustLooking]

Just kegged my Belma Smash IPA...
12# 2-row
1# Caramel/Crystal 60L

ummm.....

 

[emmdubb23]

Just brewed an all-belma hopbursted APA (3oz total, 1@ 20, 10, 0). I was going to do a centennial blend but SWMBO convinced me to just do the Belma to get the best handle on its character. Already looking forward to it.

Thats pretty similar to what I used except I used 4 oz
1 @ 30, 20, 10, 5

 

[daksin]

Thats pretty similar to what I used except I used 4 oz
1 @ 30, 20, 10, 5

Any more detailed notes from your club meeting as to what to expect? I was thinking of a 2oz dry hop for this APA. Did you dry hop at all?

 

[JonGrafto]

ummm.....

I know.. not a true SMASH, but I wanted some caramel 60 in there for color and a little backbone for the 2Row... Nice catch though!!!!

 

[TNGabe]

I know.. not a true SMASH, but I wanted some caramel 60 in there for color and a little backbone for the 2Row... Nice catch though!!!!

I didn't say anything since I had nothing nice to say. That would be a SMATH :wrist flop:

 

[DrunkleJon]

Well SMaSH still works. Some Malt and Single Hop...

 

[shoreman]

Has anyone used Belma as a 15-min or later addition in a Hefe? Wondering if you might get a nice berry note alongside your banana with these hops?

If you do make sure you add a good amount - a little does not go a long way with this hop

 

[sweetcell]

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 :rockin:

 

[MEPNew2Brew]

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.

 

[fumanbrew]

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.

 

[brewerelated]

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.

 

[FATC1TY]

I tossed some recently in a saison with Nelson Sauvin.

 

[TNGabe]

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.

 

[FATC1TY]

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.

 

[cheesecake]

Subscribe. ....any updates

 

[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?)

 

[TNGabe]

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.