what BJCP Style for my stout?

[thespiff]

Hey all,

I made a stout recently that I am very happy with and would like to enter in a local comp. However, I am struggling with how to correctly categorize it according to current BJCP guidelines. I'm curious if anyone here has some advice? Recipe and taste notes follow...

9.5LB Pilsner Malt
2LB Flaked Barley
1LB Caramunich Malt
0.5LB Bairds Dark Chocolate Malt (500 SRM)
0.4LB Simpsons Black Malt (550SRM)
0.25 Peat Smoked Malt

0.9oz Centennial @ 60 (30 IBU)
0.3oz Centennial @ 20 (6 IBU)

OG: 1.060
FG: 1.015
6% ABV

Color is very dark brown, not quite black. Head is pale brown.

Very balanced tasting, dry, extremely sessionable. I would say the black malt astringency is pretty low for a stout, chocolate flavors are present but not dominant. Peat smoke flavor is present but definitely subtle. I don't detect much coffee flavor in the mix if at all.

To me, it tastes a lot like a pint of Guinness, just a bit more restrained on the black malt. I guess it is either a Foreign Extra Stout or an Irish Extra Stout. I've seen descriptions of Tropical Stout that seem close too, but BJCP is clear that it must be sweet, and mine is not.

Any thoughts appreciated!

 

[brownni5]

Sounds like you might be between styles: too pale for an Irish Extra stout, not bitter enough for a FES. The guidelines specifically say jet black, coffee and chocolate flavors for an Irish Extra Stout, so I don't think you should go that way. FES might be your best bet. Can always enter and see what feedback you get. Good Luck!