Pumpkin Ale Competition Category

So, I brewed up a higher gravity pumpkin ale, and I was wondering what the best category to enter it in would be. Right now i was thinking "21A. Spice, Herb, or Vegetable beer". However, if i use this category I'm not sure what i should pick as the underlying base style. The other category i was considering was "23. Specialty beer". Any suggestions are welcome. The recipe is below:


OG: 1.074
FG: 1.015
ABV ~ 7.8%
Color: 15.2 SRM
IBU: 20.7 IBU

Ingredients:
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10 lbs Maris Otter
2 lbs Munich Malt
1 lbs Honey Malt
12.0 oz Caramel/Crystal Malt -120L
8.0 oz Biscuit Malt
8.0 oz Wheat, Flaked
75.00 oz Pumpkin (Mash 60.0 min)
1 lbs Panela (Boil 10 minutes)
0.50 oz Warrior [16.70 %] (90 min)
1 Pkgs California Ale V (White Labs #WLP051)

Notes:
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2.50 Tsp Cinnamon
1.50 Tsp Nutmeg
1.50 Tsp Allspice
0.5 Tsp Ginger.
1/8 Tsp ground cloves

***bump***

I'd day you have it - 21A.

23 is such a catch-all, I would be hesitant to claim it unless you want to be grouped with the insect and argyle sock beers.

BTW, my pumpkin/spice beer is finishing now... OG of 1.090!

Nice! 1.090 is a monster.

That what category I figured i would be using. My question was more about what base style I should be using. In the BJCP comments section for 21A it says the following

THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES, HERBS, OR VEGETABLES USED. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., “PORTER” OR “WHEAT ALE” IS ACCEPTABLE).

Click to expand...

Thats what I'm confused about. Currently I'm leaning toward American brown unless someone has a better suggestion.