Author Topic: BJCP Classification  (Read 615 times)

Offline Kirk

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BJCP Classification
« on: October 24, 2010, 05:26:11 PM »
How would the BJCP classify a Porter-Stout type malt build fermented with Abbey Ale yeast?  
I tasted it today after two days of primary, and wow, real encouraged, roasty, malty, not too phenolic.
Started at 60 degrees, scooting it up 2 degrees a day after the primary chaos.  1.067 O.G.
Likewise, the same malt build with Kolsch yeast?  Same degrees, tastes sweeter than the WLP 530.
My guess -- the dark Abbey is a Belgian Specialty Ale, and the dark Kolsch a Robust Porter.  Close?
« Last Edit: October 25, 2010, 03:00:46 AM by brew VFR »
Kirk Howell

Offline MDixon

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Re: BJCP Classification
« Reply #1 on: October 25, 2010, 05:00:52 AM »
Belgian Specialty for the first, the second is not so cut and dried, if it has the attributes of a Robust Porter then a Robust Porter, otherwise it may not fit anywhere and head to the catch all Specialty category. Many times people try to take a beer and make it fit into one of the categories. Much better to set out to brew a particular style and then enter in that style. Brewing to style is not an easy thing to do  ;)
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