[topher.bartos]

I'm brewing an Irish Red Ale. (Heating up strike water)

Using BeerSmith2, I started with an Irish Red Ale that I created based on BJCP Guidelines. Then, I changed the beer style to American IPA and tried to get everything within that guideline. So, I basically turned an Irish Red Ale into an Irish Red IPA. I have high hopes for this beer. I think it will turn out delicious.

But, I may want to submit it to competitions. So, since it's technically an American IPA minus American Ale yeast, I probably won't be able to submit it to American IPA competitions. I'm using White Labs Irish Ale Yeast for this beer. Yes, I'm doing this to experiment but also, St. Patty's Day is near.

How do I submit this to competitions assuming it going to come out to be delicious? Or, do I have to find one of the "creative competitions"?

-- Chris

[a10t2]

If it meets the description for an American IPA, enter it as an American IPA. If it meets the description for something else, enter it in that category instead. The judges don't know (and shouldn't care) what your process was in designing the recipe.

[topher.bartos]

My point is that it's an American IPA with Irish Ale Yeast. I don't think the Irish Ale Yeast counts. But I'm not sure.

[garc_mall]

I think Sean's point (and it certainly is my point) is that if it tastes like an American IPA (which it most likely will, because Irish ale yeast doesn't have a lot of flavor forward character) enter it there. If it tastes like something else (American Amber?) enter it there.

[rbclay]

judges don't know what yeast you used. it may certainly come out with a yeast-derived character that isn't typical for an IPA, but that isn't necessarily bad.

if it tastes like a good IPA and has a red hue, then i'd go for it as an IPA or maybe American amber. if you're hopping it like an IPA it likely would not do well as an Irish red.

we (and judges) aren't drinking numbers...

[topher.bartos]

Ohhhh. I thought judges are supposed to know what the recipe was. I thought I would be deducted points for not using American yeast in an American IPA.

Alright. Thanks for the responses!

[mpietropaoli]

Good responses above, also depending on the temp of the majority of your fermentation, I would consider raising it after its 60-70% done, as Irish Ale yeasts can tend to produce some diacetyl, which is a big flaw in an AmIPA or even an amber.  Raising the temp will encourage the yeast to clean that up and also fully attenuate.

[topher.bartos]

I'm planning on keeping the temperature low for the first few days as lower temps prevent diacetyl formation... My apartment stays around 65 deg F and that's the low range for this yeast so I'm hoping I'll be okay throughout.

Damn it smells good in here. I have a nice dark red copper / super light brown color and I'm going to boil off some of the water right now to bring down my volume and raise my gravity a bit.

Then, I'm adding enough hops for the very end of the range of an American IPA. around 69 - 70 IBUs...

Should be a good beer.