What category of beer is this? Any tips?

Ingredients
1

Does the addition of 4.5 oz rosemary make this beer officially a 21A spice or 22 spice or 24 experimental beer or Saison or other?  It is a very light tasting enjoyable beer, spicy, very aromatic, and warm with a kick.

JimRod Rosemary.
13 Gal size.
21.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
4.00 lb Munich Malt (9.0 SRM) Grain 14.29 %
3.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 10.71 %
0.50 oz Palasade [7.50 %] (60 min) Hops 4.5 IBU
1.00 oz Liberty [4.30 %] (15 min) Hops 2.6 IBU
1.75 oz Cascade [5.50 %] (10 min) Hops 4.2 IBU
1.00 oz Palasade [7.50 %] (5 min) Hops 1.8 IBU
2.00 tsp Irish Moss (Boil 10.0 min) Misc 
2.00 l whirlfloc tablets (Boil 5.0 min) Misc 
4.50 oz Rosemary fresh picked tips only blooms okay (Mash 1.0 hours) Misc

Measured Original Gravity: 1.062 SG
Measured Final Gravity: 1.012 SG
Estimated Color: 6.4 SRM
Bitterness: 13.0 IBU (5.0-70.0 IBU) Alpha Acid Units: 8.1 AAU
Actual Alcohol by Volume: 6.53 %
Actual Calories: 277 cal/pint

6.00 ml Lactic Acid (Mash 60.0 min) Misc 
8.00 gm Calcium Chloride (Mash 60.0 min) Misc 
7.00 gal Distilled Water Water 
9.00 gal Murrieta Water 
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale 
High Co2 volumn

Any tips or suggestions would be appreciated. ?

2

The real answer is to call it a “very light tasting enjoyable beer, spicy, very aromatic, and warm with a kick.”  For competition purposes though my vote would be for 21A, if it’s obvious that the spicy character comes from spice and not just hops/yeast.  Cat 22 is for smoke beer or wood aged beer.  Cat 23 (specialty), if you can’t see it working in Cat 21A.  cheers, j

3

The only right answer in my eyes is 21A spice.

4

Or you could submit it as 16C and see what the results are. Is it obvious rosemary is in the Saison?

5

+1

I’d go with 21A and give the judges the focus on that.