Just got my score sheets back on this, and the comments make me think I mistakenly classified it as one style rather than another.
If you take a look at this recipe, what would you characterize it as given BJCP 2015 guidelines?
(11 gal batch):
Ingredients:
------------
Amt Name Type # %/IBU
13 lbs Pale Ale Malt, Northwestern (Grea Grain 1 67.5 %
3 lbs Munich 10L (Briess) (10.0 SRM) Grain 2 15.6 %
2 lbs Caramel Malt - 40L (Briess) (40.0 Grain 3 10.4 %
1 lbs Victory Malt (25.0 SRM) Grain 4 5.2 %
4.0 oz Carafa III (525.0 SRM) Grain 5 1.3 %
1.50 oz Centennial [9.10 %] - Boil 60.0 m Hop 6 25.4 IBUs
2.50 oz Centennial [9.10 %] - Steep/Whirl Hop 7 0.0 IBUs
3.0 pkg Safale American (DCL/Fermentis # Yeast 8 -
Estimated OG: 1.046 SG
Estimated Color: 14.6 SRM
Estimated IBU: 25.4 IBUs
If you take a look at this recipe, what would you characterize it as given BJCP 2015 guidelines?
(11 gal batch):
Ingredients:
------------
Amt Name Type # %/IBU
13 lbs Pale Ale Malt, Northwestern (Grea Grain 1 67.5 %
3 lbs Munich 10L (Briess) (10.0 SRM) Grain 2 15.6 %
2 lbs Caramel Malt - 40L (Briess) (40.0 Grain 3 10.4 %
1 lbs Victory Malt (25.0 SRM) Grain 4 5.2 %
4.0 oz Carafa III (525.0 SRM) Grain 5 1.3 %
1.50 oz Centennial [9.10 %] - Boil 60.0 m Hop 6 25.4 IBUs
2.50 oz Centennial [9.10 %] - Steep/Whirl Hop 7 0.0 IBUs
3.0 pkg Safale American (DCL/Fermentis # Yeast 8 -
Estimated OG: 1.046 SG
Estimated Color: 14.6 SRM
Estimated IBU: 25.4 IBUs