momobono
Well-Known Member
I've brewed a pumpkin ale that I'm quite proud of, and I'd really like to submit it to a competition. The competition is following BJCP 2008 guidelines, and obviously my pumpkin beer would be titled under Style 21: Spice, Herb, Vegetable Beer.
Although I'm excited to enter this brew, I'm unsure what "classic style" forms the base of this beer. According to the BJCP, this classification must be specified when entering competition. I need some help characterizing it, and anyone would like to voice their opinion. The recipe follows:
0.5lb Chocolate Malt
0.5lb CaraMunich
6.0lb Light Dry Malt Extract
1oz Willamette Hops (60min, bittering)
I used ale yeast to ferment this around 65F.
Anyone have ideas?
Although I'm excited to enter this brew, I'm unsure what "classic style" forms the base of this beer. According to the BJCP, this classification must be specified when entering competition. I need some help characterizing it, and anyone would like to voice their opinion. The recipe follows:
0.5lb Chocolate Malt
0.5lb CaraMunich
6.0lb Light Dry Malt Extract
1oz Willamette Hops (60min, bittering)
I used ale yeast to ferment this around 65F.
Anyone have ideas?