what kind of beer do you guys think this recipe falls into? I was shooting for a stout but im not sure it fits in there apter seeing the color and tasting it.
5 gal
9 lbs 2 row
1 lb crystal 80
12 oz chocolate malt
8 oz black barley
8 oz of oats
1/2 oz magnum at 60 mins and 1/2 oz kent at 15
when bottling this i made a cold brew and added it.
Would this fall into some kind of special beer category or what do you guys think this falls into?
Thanks for the help and I willing to hear what you guys think about the recipe and take suggestions.
You hit the mark – good job. Probably tastes pretty good, that’s my guess. You can safely call it either an English Porter or an Irish Stout. Review the BJCP guidelines for both and see where you land.
Ok i will go read up in English porter and the Irish stout! I can pour one tomorrow and take a pic of the color and post it on here if you guys want to see the color!
The color of it doesn’t seem like fits the stout maybe not dark enough… but after reading the the BJCP guideline for an Irish stout the taste fits perfect for it!
You say you added coffee at bottling? That makes it a coffee beer, but the base style may be a porter or a stout. If there was a significant dilution from the coffee addition, it may be closer to a porter.
I assume you are competing with this beer. That’s the only reason to care what style. If you can detect coffee it’s a vegetable beer. If not, you decide what style it most closely fits based on your tastes.
This could probably fall into several categories. What yeast strain did you use? And I also wonder, how dark, sry wise, did the beer turn out?
What does the armoma and flavor tell you?
Sometimes recipe will make it pretty obvious what style it is. But the very best way to determine which style to enter in a competition, or just when handing it to a beer snob… Is to poor a sample and compare what you see, smell, and taste, to the style guidelines. Some styles are (controversial) very similar to others. For example, in the glass, a certain pale ale might actually line up better to IPA guidelines. Or a beer with some vegetable in the recipe might not be present in the glass. There are numerous examples where a slight bump can move a beer from one style to another.
My suggestion is Category 16 B - Oatmeal stout. You did not use coffee, so the only coffee comes from roast malt, which the style guidelines suggest is allowed to be expressed. Your call, of course, but SHV is usually suggestive of the addition of spice, herb or vegetable, which would be the case if you cold steeped coffee with your roast grains.
I don’t think 1/2 lb of oats is going to provide enough of a silky mouthfeel to make it hold up in a flight against other Oatmeal Stouts with more oats in them. The black malt leans more coffee like, when I’d be looking for some roasty notes that roasted barley adds, not BP malt.
I also think its a bit too big for an Irish Stout, and a lb of crystal 80 is going to make it too sweet/caramelly for that style.
English Porter – it has the black malt, chocolate and crystal that should fit that profile well. The oats will add some smoothness but not too much. Hops are right. To me, this is the place I’d imagine a beer brewed using that recipe would fit.