BryceL

Recipes 

Hey guys, I'm looking for a little help on which style to enter for an upcoming competition. I've got an American IPA (West Coast), but used a Belgian Yeast (WLP530). I was thinking it would be category 23, but then noticed 16E. Any ideas on which one this would fall into? 16E specifically mentions "Belgian IPA" but my base is an American IPA, so I wasn't sure. Thanks in advance for any thoughts.

mdgagne

Recipes 

If the Belgian yeast character (phenolic) comes through I would enter 16E.

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daksin

Recipes 

It's definitely belgian specialty. A Belgian IPA can be any IPA made sort of Belgian-y.

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Bottled:Monticello Barleywine, Red Nosed Tripel
Kegs:Cali Common, Imperial Common, Sunshine Belgian Rye, Sticke Note Alt
Secondary:Cherry Blackberry melomel
Primary: Honey Blonde
On Deck: Belma Pale Ale, Cluster Fug IIPA, American IIPA v1.0, rauchbier, roggenbier

Bsquared

Recipes 

Yes stay out of 23, I've judged that group a couple times now and its more for the peanut butter porter type beer than a beer with a subtle style difference like a Belgian IPA. Hopefully when the guidelines get updated soon, the IPA category will be expanded to include Belgian IPA's, Black IPAs and other specialty IPAs. But for now Belgian specialty might be a good fit.

Newmanwell

Recipes 

My concern with 16E is if the American hops overpower the yeast then some judges may not score it as such. Taste it first and go from there.

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Kegged: German Pilsner, California Common, Oatmeal Stout
Bottled: American Barleywinne
Lagering: Sam Adams Light clone
Primary: Rye IPA, Simcoe SMaSH, APA

BryceL

Recipes 

Great, thanks for the advise guys. This beer definitely screams American IPA with the aroma of citra and simcoe and took 1st in a local comp. This is my first time switching it up with the Belgian yeast so i'm hoping they work well together. Based on the hydro sample I could taste some of that Belgian character coming through...I think 16E is the way to go.