agentbud
Well-Known Member
Need help with selecting a BJCP style for a homebrew competition entry. At its base the beer is an imperial stout (about 9.5% abv) but 16 oz cocoa powder is added during the boil. During secondary fermentation it will sit on bourbon-infused oak spirals, cocoa nibs and vanilla beans for two weeks, then aged in keg for 2 months (I wish I had longer but that's all the time I have). So is this:
1) 20C (Imperial Stout)
2) 30A (Spice, Herb or Vegetable Beer)
3) 33A (Wood-Aged Beer)
4) 33B (Specialty Wood-Aged Beer)
5) Something else...?
Hoping for replies from BJCP judges that really know these styles. Let me know if more info is needed...
Mike
1) 20C (Imperial Stout)
2) 30A (Spice, Herb or Vegetable Beer)
3) 33A (Wood-Aged Beer)
4) 33B (Specialty Wood-Aged Beer)
5) Something else...?
Hoping for replies from BJCP judges that really know these styles. Let me know if more info is needed...
Mike