Competition Style Question

[TheDarkSide]

I just tried a Rogue Chocolate Stout clone that I made and want to enter it into competition ( not because I think it's great, but more for feedback ).

It's bascially an American Stout style with Chocolate extract added at bottling. When I tasted it last night, my untrained pallette could not pick up any of the Chocolate flavor. If I enter it in the American Stout subcategory and the judge, who I assume has a better pallette, picks up the chocolate notes, will it go down in flames for being out of style?

[boobookittyfuk]

I just tried a Rogue Chocolate Stout clone that I made and want to enter it into competition ( not because I think it's great, but more for feedback ).

It's bascially an American Stout style with Chocolate extract added at bottling. When I tasted it last night, my untrained pallette could not pick up any of the Chocolate flavor. If I enter it in the American Stout subcategory and the judge, who I assume has a better pallette, picks up the chocolate notes, will it go down in flames for being out of style?

too much chocolate character can move a stout into the porter style. Its not that you can't use chocolate malt in a stout but roasted barley should be the roasted grain in greatest quantity.

You could always enter it in both american stout and specialty...

can you smell the chocolate? sometimes those extracts give off way more aroma than flavor.

[TheDarkSide]

No I can't and I thought I screwed it up when I poured more in than my recipe called for. I may try both categories and compare the sheets when they come back.

Thanks.