help me classify my beer for competition!

YooperBrew said:

A "west coast red ale" is typically classified as an American amber.

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NorJerseyHomebro said:

Thats what I was thinking. But,,,, they don't have a sub category for American amber. Or any sort of amber or red for that matter. There's American pale ale, and American brown, but I think this brew is going to be too light (and hoppy) for brown and to dark for a pale ale.
The main categories it can fit into is Light ale or dark ale and even that I am sort of on the fence about.

Maybe I should email the people who are organizing this shindig and ask their opinion.

As for the hop schedule it is something like
1oz Northern brewer 60mins
1oz amarillo 20 mins
1 oz amarillo 10 mins
1 oz amarillo 5 mins
1oz amarillo 0 mins
.5oz northern brewer 0mins
These are sort of estimates I was eyeballing it since I don't have a scale but each came in a 100g bag and I used the whole bag for the amarillo over the course of the last 20 mins of the boil.

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Newbeerguy said:

I believe American Amber Ale catagory is 10B

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10B. American Amber Ale

Aroma: Low to moderate hop aroma from dry hopping or late
kettle additions of American hop varieties. A citrusy hop character
is common, but not required. Moderately low to moderately
high maltiness balances and sometimes masks the hop
presentation, and usually shows a moderate caramel character.
Esters vary from moderate to none. No diacetyl.
Appearance: Amber to coppery brown in color. Moderately
large off-white head with good retention. Generally quite
clear, although dry-hopped versions may be slightly hazy.

Flavor: Moderate to high hop flavor from American hop varieties,
which often but not always has a citrusy quality. Malt
flavors are moderate to strong, and usually show an initial
malty sweetness followed by a moderate caramel flavor (and
sometimes other character malts in lesser amounts). Malt and
hop bitterness are usually balanced and mutually supportive.
Fruity esters can be moderate to none. Caramel sweetness and
hop flavor/bitterness can linger somewhat into the medium to
full finish. No diacetyl.

Mouthfeel: Medium to medium-full body. Carbonation moderate
to high. Overall smooth finish without astringency often
associated with high hopping rates. Stronger versions may
have a slight alcohol warmth.
Overall Impression: Like an American pale ale with more
body, more caramel richness, and a balance more towards malt
than hops (although hop rates can be significant).
History: Known simply as Red Ales in some regions, these
beers were popularized in the hop-loving Northern California
and the Pacific Northwest areas before spreading nationwide.

Comments: Can overlap in color with American pale ales.
However, American amber ales differ from American pale ales
not only by being usually darker in color, but also by having
more caramel flavor, more body, and usually being balanced
more evenly between malt and bitterness. Should not have a
strong chocolate or roast character that might suggest an
American brown ale (although small amounts are OK).
Ingredients: Pale ale malt, typically American two-row. Medium
to dark crystal malts. May also contain specialty grains
which add additional character and uniqueness. American
hops, often with citrusy flavors, are common but others may
also be used. Water can vary in sulfate and carbonate content.

Vital Statistics:
OG:
1.045 – 1.060
IBUs:
25 – 40
FG:
1.010 – 1.015
SRM:
10 – 17
ABV:
4.5 – 6.2%

Commercial Examples: North Coast Red Seal Ale, Tröegs
HopBack Amber Ale, Deschutes Cinder Cone Red, Pyramid
Broken Rake, St. Rogue Red Ale, Anderson Valley Boont Amber
Ale, Lagunitas Censored Ale, Avery Redpoint Ale,
McNeill’s Firehouse Amber Ale, Mendocino Red Tail Ale,
Bell's Amber

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Aroma: Low to moderate hop aroma from dry hopping or late
kettle additions of American hop varieties. A citrusy hop character
is common, but not required. Moderately low to moderately
high maltiness balances and sometimes masks the hop
presentation, and usually shows a moderate caramel character.
Esters vary from moderate to none. No diacetyl.
Appearance: Amber to coppery brown in color. Moderately
large off-white head with good retention. Generally quite
clear, although dry-hopped versions may be slightly hazy.

Flavor: Moderate to high hop flavor from American hop varieties,
which often but not always has a citrusy quality. Malt
flavors are moderate to strong

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gtpro said:

Here is my problem with the BJCP style guidelines:


Is an american amber ale just the most middle of the road beer that exists, or are these style guidelines worthlessly ambiguous?

plus everything is phrased as "the beer can have this, but it isnt required" . . . oh great, an IPA can include hops? but doesnt have to? I guess I'll just make one without hops then.

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gtpro said:

Here is my problem with the BJCP style guidelines:


Is an american amber ale just the most middle of the road beer that exists, or are these style guidelines worthlessly ambiguous?

plus everything is phrased as "the beer can have this, but it isnt required" . . . oh great, an IPA can include hops? but doesnt have to? I guess I'll just make one without hops then.

Click to expand...