I developed a brown ale recipe for competition that is an amazing beer and I'm quite proud of it. The problem is that I was shooting for an English brown but ended up with higher efficiency than expected from Maris Otter.
Here are some basic stats
OG: 1.060
FG: 1.012
IBU: 35
SRM: 20
english yeast is pronounced in this with wlp037 Yorkshire. The aroma is sourdough, pears and plums. Sweet upfront with a dry finish. Biscuit and nutty malt lingers.
Where should I put this? Too much alcohol for English brown. Out of character for American brown. Too low alcohol for Old Ale. Should I just say screw the competition because it doesn't fit style? This is my first competition.
Here are some basic stats
OG: 1.060
FG: 1.012
IBU: 35
SRM: 20
english yeast is pronounced in this with wlp037 Yorkshire. The aroma is sourdough, pears and plums. Sweet upfront with a dry finish. Biscuit and nutty malt lingers.
Where should I put this? Too much alcohol for English brown. Out of character for American brown. Too low alcohol for Old Ale. Should I just say screw the competition because it doesn't fit style? This is my first competition.