What category would you enter a Coffee Stout in the NHC?

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What category would you enter a Coffee Stout in the NHC?

Postby Shaft42 » Thu Apr 08, 2004 10:41 am

As you guys know, this was my first all grain and it turned out great. So, I thought I would enter it in the NHC. What category would you enter a Coffee Stout? I was thinking experimental/specialty, maybe dry stout. Here is the recipe:

11 # American 2-row
2 # Flaked Barley
1 # Roasted Barley
.5 # Chocolate Malt
1 oz Centennial Hops (60 Min)
White Labs Irish Ale P004 1000ml Starter
Shaft42
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Need Some More Info..But Until Then.....

Postby BillyBock » Thu Apr 08, 2004 6:12 pm

Could you tell us your original and final gravities? That'll help us figure it out a little better.

However, if I punch in your recipe....at 5 gallons, 70% extraction, and 75% attenuation, I calculate your OG = 77 and your FG = 18 and your IBU = 41. By the numbers this is a Foreign Extra Stout (BJCP category #16D). On the AHA it could be either a Foreign Style Stout (11B) or an Imperial Stout (11E)--it straddles the borderline on gravity and bitterness.

v/r
Bill
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My efficiency wasn

Postby Shaft42 » Thu Apr 08, 2004 9:16 pm

Like I said this was my first all grain, so my efficiency wasn
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FES

Postby BillyBock » Thu Apr 08, 2004 10:39 pm

It has too much body to be a dry stout. So it still looks like it's a Foreign Extra Stout (BJCP), or Foreign Style Stout (AHA) to me. Of course you could always try the experimental category. Or, they may have a category for first time entrants.

Good luck on it.

v/r
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