BJCP classification???

[Boy]

Been searching for last hour on how to enter a smoked robust porter with coffee. Split between 12B, 22B, and 23.

Recipe is a base Robust Porter recipe with 50% smoke malt.
12 ounces cold pressed coffee added at bottling.

Any advice on this would be well appreciated. Unfortunately the entry form is limited to style and sub category only without an area for ingredients or notes.

Here's a link for the recipe if it helps.
http://hopville.com/recipe/521486/robust-porter-recipes/the-gentleman-loser

Thanks

 

[Wayne1]

My suggestion would be 23.

From the BJCP style Guidelines for smoke or wood-flavored beers:

"If smoked malts are combined with other unusual ingredients (fruits, vegetables, spices, honey, etc.) in noticeable quantities, the resulting beer should be entered in the specialty/experimental category."

From BJCP style Guidelines for for Specialty Beers:

"Combinations of other style categories (e.g., India Brown Ale, fruit-and-spice beers, smoked spiced beers)"

Coffee alone added to a Porter should be entered as 21A:

"This category may also be used for chile pepper, coffee-, chocolate-, or nut-based beers (including combinations of these items)"

Using the smoked malt along with coffee pretty well narrows the category it should be entered in to Specialty Beer

 

[Boy]

Thanks Wayne, much appreciated.