A Beer To Age

[Effect]

Since getting my kegs, I have a major surplus of grolsch bottles. I dont want to get rid of them...but I don't want to really use them for easy drinking beer that I could keg instead.

What I was thinking of doing was making 2 beers that I could let age for some time. They don't have to be big beers, but something that will benefit from extended storage.

Any recipes that are tried and true would be appreciated.

English barley wine, saison (bier de garde) or old ale are my thoughts so far...but just don't have any recipies.

Cheers
Phil

 

[GMK]

goto byo.com and do a search of there recipee DB.
Or BYO sell a 150 recipe magazine that has heaps of different recipes and styles in it.

Hope thsi helps

 

[KoNG]

They don't have to be big beers, but something that will benefit from extended storage.

Cheers
Phil

My pick would be AIPA or even an AIIPA... depending on your pallet, these beers are great to get into early and enjoy the intense hop flavour/aromas.. but they also do well with some aging and rounding out.
plenty of recipes around, i know Duff and Doc have done clones of the big american recipes.. Pliny the elder/younger etc etc.

i brewed a beer lately thats in the keg, that was based on LC's Stimulus (loosely), that is drinking great. let me know if you want it.

OuT
KoNG

 

[Screwtop]

My 2c

Doppelbock
Imperial Porter

 

[marlow_coates]

I would make at least one of them a Russian Imperial Stout (RIS).

Don't hit their prime (usually) for a year or much more.

Couple of recipes in 'Brewing Classic Styles'

Or maybe check out a couple of the belgian styles. I made a %7 belgian with the Ardennes yeast, and after 9months in the bottle, its really tasting great.

Marlow

 

[raven19]

Alternative is to start making 23 or 25L batches, and bottling the left over portion after filling the keg.

That way you have a good handful of beers in bottles for mates, competitions, parties, etc.

+1 for Barley Wine. a RIS sounds tops too!

 

[crundle]

Making up a Doppelbock myself purely for aging for next July's AMB case swap. From my reading, it is generally the bigger beers that benefit from ageing, as the alcohol plays a part in maintaining the flavour profile, but also a massively hopped beer would be great also - remember DJ's 5 month old IPA? It began to mellow out beautifully by then, still with a sting in its tail, but nowhere near as rough as it was fresh.

A smoked beer could also work well, but from my experiences it pays to overload the smoke if you want there to be much left after a year (mine almost disappeared after 3 months, but was only 10% of the grain bill).

Go large!

Crundle

 

[Effect]

could do that vanilla bourban imperial porter that denny conn did that the americans all rave on about...

and a barley wine is also on the cards - i'll have a read of the english and american barley wine flavour of the week threads. Love the flavour of the week forum, absolutely brilliant!

 

[Effect]

Alternative is to start making 23 or 25L batches, and bottling the left over portion after filling the keg.

That way you have a good handful of beers in bottles for mates, competitions, parties, etc.

+1 for Barley Wine. a RIS sounds tops too!

I like that idea as well...but I got into kegs so I don't have to bottle every time I brew...just want to do 1 or 2 brews a year that I bottle and can drink occasionally.

Cheers
Phil

 

[drsmurto]

I brewed the Imperial Landlord^TM last year and bottled it.

Was 7.5% and 70 IBU.

I drank a bottle every now and then, the batch lasted a year and i still belched hops after the last bottle!

 

[raven19]

Imperial Landlord^TM

:icon_offtopic: Too late mate, I stole it and trade marked it a month or so ago myself! :lol:

I must admit I struggle to bottle anything now I keg. CPBF is the way to go imo rather than bottling the last bits in the fermentor...

That VBI Porter sounds dangerous and awesome all in one. Go for it!

 

[braufrau]

Wots the Imperial Landlord?

I've just mashed in an IPA with the aim of storing until Jan. That was DrSmurto's suggestiong BTW.

My mash tun is still leaking but armed with my brand new mother's day present (aka thermometer) I got my mash T spot on. So excited!

 

[Ronin]

Since getting my kegs, I have a major surplus of grolsch bottles. I dont want to get rid of them...but I don't want to really use them for easy drinking beer that I could keg instead.

What I was thinking of doing was making 2 beers that I could let age for some time. They don't have to be big beers, but something that will benefit from extended storage.

Any recipes that are tried and true would be appreciated.

English barley wine, saison (bier de garde) or old ale are my thoughts so far...but just don't have any recipies.

Cheers
Phil

Flander's Red Ale
Gueuze

Both get better with age.

Not for everyone though :lol:

I've got a year old RIS that I'm ageing, amazing how the flavours are changing over time. Do a RIS.

James

 

[drsmurto]

Wots the Imperial Landlord?

I've just mashed in an IPA with the aim of storing until Jan. That was DrSmurto's suggestiong BTW.

My mash tun is still leaking but armed with my brand new mother's day present (aka thermometer) I got my mash T spot on. So excited!

Imperial Landlord is basically a big IPA using Fuggles/EKG/Styrians. Its at the bottom end of the 2IPA guidelines.

4.50 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 74.38 %
1.25 kg Munich I (Weyermann) (14.0 EBC) Grain 20.66 %
0.30 kg Crystal, Medium (Bairds) (120.0 EBC) Grain 4.96 %
110.00 gm Goldings, East Kent [4.50 %] (60 min) Hops 49.2 IBU
15.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 4.1 IBU
15.00 gm Styrian Goldings [4.60 %] (20 min) Hops 4.1 IBU
15.00 gm Fuggles [5.40 %] (20 min) Hops 4.9 IBU
15.00 gm Styrian Goldings [4.60 %] (10 min) Hops 2.5 IBU
15.00 gm Fuggles [5.40 %] (10 min) Hops 2.9 IBU
20.00 gm Goldings, East Kent [4.50 %] (10 min) Hops 3.2 IBU
25.00 gm Fuggles [5.40 %] (0 min)
25.00 gm Goldings, East Kent [4.50 %] (0 min)
25.00 gm Styrian Goldings [4.60 %] (0 min)
15.00 gm Styrian Goldings [4.70 %] (Dry Hop) -
15.00 gm Goldings, East Kent [4.50 %] (Dry Hop) -
1 Pkgs SafAle American Ale (S-05)

20L
OG 1.078
IBU 71
EBC 20

Good to hear your mashing temps are now sorted Braufrau

 

[Effect]

Here is the the bourbon VIP

Recipe : Bourbon Vanilla Imperial Porter

Recipe Specifics
----------------

Batch Size (GAL): 5.00 Wort Size (GAL): 5.00
Total Grain (LBS): 17.00
Anticipated OG: 1.087 Plato: 20.9
Anticipated SRM: 33.4
Anticipated IBU: 34.4
Brewhouse Efficiency: 73 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
64.7 11.00 lbs. Pale Malt(2-row) America 1.036 2
8.8 1.50 lbs. Brown Malt Great Britain 1.032 70
14.7 2.50 lbs. Munich Malt(2-row) America 1.035 10
5.9 1.00 lbs. Crystal 120L America 1.034 120
2.9 0.50 lbs. Crystal 40L America 1.034 40
2.9 0.50 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.80 oz. Magnum Whole 14.60 32.0 60 min.
0.50 oz. Goldings - E.K. Whole 4.75 2.4 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1056 Amercan Ale/Chico

Mash Schedule
-------------

Mash Name :
WYeast 1056 Amercan Ale/Chico

Total Grain LBS : 17.00
Grain Temp : 63.00 F
Total Water QTS : 23.00 - Before Additional Infusions
Total Water GAL : 5.75
Tun Thermal Mass : 0.00


Step Rest Start Stop Direct/ Infuse Infuse Infuse
Step Name Time Time Temp Temp Infuse Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 0 60 154 154 Infuse 167 23.00 1.35


Total Water QTS : 23.00 - After Additional Infusions
Total Water GAL : 5.75 - After Additional Infusions


All temperature measurements are degrees Fahrenheit.
All infusion amounts are in quarts.


Notes
-----

After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance. I left the beer in secondary for 11 days. Rack to bottling bucket and add 10 ml. per pint of Jim Beam Black Bourbon (or to your taste). Bottle, enjoy!

I'll give this a go and let it sit until winter...

now its a juggle between a RIS and a barley wine.