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Old 06-11-2008, 02:29 AM   #1
Apr 2007
Posts: 70

I have brewed an amazing beer from a recipe off of Zymurgy or Brew (I can't remember which one it was) called Dragon's Milk. This is the first time I'm thinking about entering in a competition (Kentucky State Fair) and I don't know which class to enter it in. Here is the recipe:

11.5 lbs. Marris Otter
1.5 lbs. Munich
10 oz. Chocolate
8 oz. 120L caramel
8 oz. 80L caramel
8 oz. flaked oats
4 oz. wheat malt
.75 oz. Columbus 12% AA 60 minutes
.25 oz. Fuggles 4.5% AA 10 minutes
Wyeast American Ale 1056
1 oz. oak chips soaked in bourbon overnight

The oak chips were added to the secondary 1 week before bottling.

OG: 1.075
FG: 1.021
bitterness: 27
color: 31
alcohol 7.1 by volume

I don't know whether to send this in as a robust porter or an oak aged beer. Which class should this be under or submit it to both?

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Old 06-11-2008, 02:41 AM   #2
Mar 2007
Tri-Cities, WA
Posts: 1,283
Liked 14 Times on 14 Posts

If the oak flavor is heavy then its definitely a wood aged beer. If its pretty light then it could go as a porter or both.

Honestly I would enter it under both just to see how it gets judged.

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Old 06-11-2008, 01:54 PM   #3
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

I agree with Bokonon on all points, IF the judging will be to BJCP or AHA standards. Since oak is not in style for a Robust Porter, only enter it if the oak is barely there.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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Old 06-11-2008, 09:57 PM   #4
Apr 2007
Posts: 70

I don't smell or taste the oak very much, but the bourbon is definitely there. It isn't overpowering though. It costs the same to enter one beer or 10 so I'll just enter it in both classes. The worst thing that could happen is they say my beer doesn't represent the style. I just hope they don't say it tastes like crap.

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