So what have I made (according to BJCP) RIS or Baltic Porter?

[malt_shovel]

This is the recipe.

Mutha Stout (Imperial Stout)

Original Gravity (OG): 1.090 (°P): 21.6
Colour (SRM): 43.0 (EBC): 84.7
Bitterness (IBU): 84.1 (Average)

70.51% Maris Otter Malt
7.69% Biscuit
7.69% Crystal 120
6.41% Smoked malt
3.85% Black Patent
3.85% Cane Sugar

2.1 g/L Simcoe (12.2% Alpha) @ 90 Minutes (Boil)
1.6 g/L East Kent Golding (4.7% Alpha) @ 45 Minutes (Boil)
1.6 g/L Fuggles (4.4% Alpha) @ 20 Minutes (Boil)
1.6 g/L East Kent Golding (4.7% Alpha) @ 5 Minutes (Boil)
1.6 g/L Styrian Golding (4.4% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes

Fermented at 11°C with Wyeast 2124 - Bohemian Lager


Recipe Generated with BrewMate

My conudrum is that I don't think there is the roasted malt to call it a proper RIS, but probably too much hop flavour for a baltic porter.

Not too concerned as it is tasting great so far (finishing primary at the moment), but considering putting this into a comp for some feedback. Any suggestions on what I should enter it at? Also haven't dry-hopped it and probably won't as I am planning to lager it for a couple of months at least, so I don't think it will be worth it. Can be swayed though if people think it suitable for one style over the other.



Cheers

 

[kanzimonson]

Enter in both categories and get some sweet feedback. I love doing this with questionable beers. I'm guessing it will be more appropriate for RIS - you can't ignore hoppiness when it's noticeable.

 

[Oldsock]

I don't think it would do especially well as either, not to say that it might not be a great beer. 4% black patent probably won't provide enough roast character for an RIS (but it might be too much for a Baltic Porter, sine they often use dehusked dark malts). You are also too bitter for a Baltic, but no ale fermentation character for the RIS. The smoke might also cause some problems, how strong is that flavor?

Maybe enter it in 23 as an Imperial Porter (with or without smoke depending on if you can taste it).

 

[yodalegomaster]

6% smoked malt is going to taste like it has a smoke addition. They always go in the "other smoked malt" and be sure you describe the underlaying beer so they know what to judge it against.

 

[kanzimonson]

Question: do you have to declare a very specific style in the smoked category?

The reason I ask is because in stuff like spice, herb, vegetable you can just say "ale" for the category. This is what I do with my pumpkin beers - they would lose points if I said the base style were amber ale, irish red, oktoberfest, etc.

 

[malt_shovel]

Thanks for the comments.

Smoke flavour is not really obvious. It is not a peat smoked malt that people shy away from due to it's intense flavour contribution, rather a smoked malt that could be used up to 100% of the bill. I wanted to give some added complexity without making a smoked beer.

I am still leaning towards a RIS, as the guidelines indicate roasted malt character can be light to moderately strong. I am hoping that some ester contributions (again subtle rather than dominant) will develop during a long lagering (> 3 months).

Cheers