Help with catergory 23 experimental?

[bassface74]

Hello! I'm entering a brewing contest and it's based on Catergory 23 so they are wanting an experimental. I want to base the recipe off of an American Amber Ale but I'm not sure what direction to go from there. I was thinking the final offering could be a big beer, heavy copper or almost red color and being hopped up a bit, but I'm not sure if that would even be "experimental" enough though.

Any thoughts on additions and what I can add to make a good drinkable beer but yet off the wall at the same time?

Thanks!

 

[lextasy23]

Hello! I'm entering a brewing contest and it's based on Catergory 23 so they are wanting an experimental. I want to base the recipe off of an American Amber Ale but I'm not sure what direction to go from there. I was thinking the final offering could be a big beer, heavy copper or almost red color and being hopped up a bit, but I'm not sure if that would even be "experimental" enough though.

Any thoughts on additions and what I can add to make a good drinkable beer but yet off the wall at the same time?

Thanks!

my latest experiment was with catnip. I tossed a handful in with :15 left in the boil.

 

[dcp27]

imperial red is listed as an accepted style for Cat23 so I dont think you need to go too much more than that if you dont want:
http://www.bjcp.org/2008styles/style23.php

 

[JetSmooth]

Catnip? Hmmm. . . You could call it "CATnip23 Ale"

Bassface, your idea doesn't sound nearly experimental enough. Try incorporating an out of the ordinary ingredient like Lextacy.

Being from Nebraska, I could see corn. But that's a pretty standard adjunct.

 

[Vance71975]

Cat 23 is my fav! Try this take on an Amber IPA!

Hop Bursted Oat Amber IPA
Specialty Beer


Type: All Grain
Batch Size: 5.00 gal
Boil Size: 8.00 gal
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
7.00 lb Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 50.00 %
3.00 lb Amber (Crisp) (27.5 SRM) Grain 21.43 %
3.00 lb Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) Grain 21.43 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.14 %
3.00 oz Amarillo [8.50 %] (Dry Hop@ Day 14) Hops -
2.00 oz Amarillo [8.50 %] (30 min) Hops 46.7 IBU
1.00 oz Amarillo [8.50 %] (20 min) Hops 18.4 IBU
1.00 oz Amarillo [8.50 %] (10 min) Hops 11.0 IBU
1.00 oz Amarillo [8.50 %] (5 min) Hops 6.1 IBU
1.00 oz Amarillo [8.50 %] (0 min) Hops -
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale



Beer Profile

Est Original Gravity: 1.073 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.22 %
Bitterness: 82.2 IBU
Est Color: 15.1 SRM


Mash Profile
Double Infusion, Medium Body
30 min Protein Rest Add 12.60 qt of water at 132.1 F 122.0 F
30 min Saccrification Add 11.20 qt of water at 197.3 F 154.0 F
10 min Mash Out Add 9.80 qt of water at 205.6 F 168.0 F

 

[bassface74]

This is what I was going to try out.

4# american 2 row
2# munich
1.5# vienna
1# victory
.5# caramel 60
.5# caramel 120
.25# special b
1# oat flakes
1# rye flakes
7-8oz of molasses
2oz cascade 7.5
1oz goldings
1oz goldings dry hop
white labs irish ale yeast (starter)
white labs california ale (from vial) thought I'd try to combine some yeast??