considering entering my first competition

[mkyl428]

There is a homebrew comp at the Tulsa fair and I am considering entering my American Brown Ale. It is a new recipe I came up with & I have not tried it yet but I do not have time to get anything else ready. I will have time to try it before the entry deadline to decide If I want to enter it, but if I do what category would I enter it in? Here are the options:
Homebrew: Division 1004
Class 62: LIGHT LAGER
Class 63: PILSNER.
Class 64: EUROPEAN AMBER LAGER
Class 65: DARK LAGER
Class 66: BOCK
Class 67: LIGHT HYBRID BEER
Class 68: AMBER HYBRID BEER
Class 69: ENGLISH PALE ALE
Class 70: SCOTTISH AND IRISH ALE
Class 71: AMERICAN ALE
Class 72: ENGLISH BROWN ALE
Class 73: PORTER
Class 74: STOUT
Class 75: INDIA PALE ALE (IPA)
Class 76: GERMAN WHEAT AND RYE BEER
Class 77: BELGIAN AND FRENCH ALE
Class 78: SOUR ALE
Class 79: BELGIAN STRONG ALE
Class 80: STRONG ALE
Class 81: FRUIT BEER
Class 82: SPICE/HERB/VEGETABLE BEER
Class 83: SMOKE-FLAVORED/WOOD-AGED BEER
Class 84: SPECIALTY BEER
Class 85: TRADITIONAL MEAD
Class 86: MELOMEL (FRUIT MEAD)
Class 87: OTHER MEAD
Class 88: STANDARD CIDER AND PERRY
Class 89: SPECIALTY CIDER AND PERRY

I'm thinking American Ale? or would it be a Specialty beer?

Here is the recipe

7lb 2-Row
2lb Marris Otter
12oz caramel/crystal malt 60L
8oz Chocolate Malt
8oz Flaked Oats

.75oz Cascade (60min)
.5oz Perle (45min)
.5oz Perle (30min)
.5Cascade (5min)

1oz Cascade (dry hopped 7days)

US-05

OG:1.060
FG: 1.018
IBU:35.8
Color: 19.9SRM

 

[LibertyBrewer]

Well, here's what the BJCP says about an American ale.


10A. American Pale Ale

Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.

Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.

Overall Impression: Refreshing and hoppy, yet with sufficient supporting malt.

History: An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.

Comments: There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.

Ingredients: Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Vital Statistics:
OG FG IBUs SRM ABV
1.045 - 1.060 1.010 - 1.015 30 - 45+ 5 - 14 4.5 - 6%

Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Left Hand Brewing Jackman's Pale Ale, Pyramid Pale Ale, Deschutes Mirror Pond

How does yours compare?

 

[mkyl428]

Well mine is a Brown, but it does fall into 10C
10C. American Brown Ale

Aroma: Malty, sweet and rich, which often has a chocolate, caramel, nutty and/or toasty quality. Hop aroma is typically low to moderate. Some interpretations of the style may feature a stronger hop aroma, a citrusy American hop character, and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Moderately low to no diacetyl.

Appearance: Light to very dark brown color. Clear. Low to moderate off-white to light tan head.

Flavor: Medium to high malty flavor (often with caramel, toasty and/or chocolate flavors), with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy character. Very low to moderate fruity esters. Moderately low to no diacetyl.

Mouthfeel: Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately high carbonation. Stronger versions may have some alcohol warmth in the finish.

Overall Impression: Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties.

Comments: A strongly flavored, hoppy brown beer, originated by American home brewers. Related to American Pale and American Amber Ales, although with more of a caramel and chocolate character, which tends to balance the hop bitterness and finish. Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft brewed examples. IPA-strength brown ales should be entered in the Specialty Beer category (23).

Ingredients: Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops are typical, but UK or noble hops can also be used. Moderate carbonate water would appropriately balance the dark malt acidity.

Vital Statistics: OG: 1.045 – 1.060
IBUs: 20 – 40 FG: 1.010 – 1.016
SRM: 18 – 35 ABV: 4.3 – 6.2%
Commercial Examples: Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Big Sky Moose Drool Brown Ale, North Coast Acme Brown, Brooklyn Brown Ale, Lost Coast Downtown Brown, Left Hand Deep Cover Brown Ale

I'm just not sure if Class 71: AMERICAN ALE encompasses that too or if it only means American Pale Ale

 

[Darwin18]

American Ale would encompass everything that falls into Category 10. Pales, Browns, and Ambers. These are the styles that the the BJCP includes these in the "American Ale" Category 10.

http://www.bjcp.org/2008styles/catdex.php

Good luck with your competition.

 

[mkyl428]

Cool Thanks! One more question in the rules it says:
Do not put labels on bottles; tags will be supplied by the Tulsa State Fair.

I have written on the cap in sharpie do you think that counts? Is there a way to remove the sharpie?

 

[Gameface]

Cool Thanks! One more question in the rules it says:
Do not put labels on bottles; tags will be supplied by the Tulsa State Fair.

I have written on the cap in sharpie do you think that counts? Is there a way to remove the sharpie?

100% IPA (no, not that IPA, isopropyl alcohol). The 70% stuff just isn't the same at removing sharpie.

 

[kyt]

I wrote on my caps with Sharpie for the KY State Fair, I used a magic eraser and water to easily remove it. They really are magic.