I've brewed up what the recipe calls a Stout, and from the samples I've taken, its quite good I think. There is a local competition coming up, and I was thinking about entering it, but I'm not sure what category to put it under. I think its the regular BJCP categories, the competition is [here].
The recipe is [here] and below, and my question is, what category would this fall under (hopefully a stout, like the name says), and further, what characteristics define a stout?
Recipe Type: All Grain Yeast: US-05 Cake Yeast Starter: No Additional Yeast or Yeast Starter: no Batch Size (Gallons): 5 Original Gravity: 1.071 Final Gravity: 1.023 IBU: 29.9 Boiling Time (Minutes): 90 Color: 34.84 Grain Bill 10 lbs. American 2-row .5 lbs. English Chocolate Malt 1.5 lbs. CaraMunich III® 1 lbs. Carafa III® 1 lbs. Lactose 1 oz. Saaz (Pellets, 4.5 %AA) boiled 60 min. 1 oz. Saaz (Pellets, 4.5 %AA) boiled 30 min. Yeast : US-05 Cake After initial 14 days, rack onto 1/2 gallon of Cold Brewed Coffee. My changes: Instead of cold brewed coffee, after 14 days, dry "hopped" 6 ounces of coffee grounds It has a strong coffee flavor, amid the malts and lactose, I like it