A Brew To Age

[PomBstard]

Having made, and drank, 37 brews in just over four years, I'm thinking about making one that needs to sit for a while. I've had a go at very strong beers of 10-12% abv and they do take a while to come to full, balanced flavour. I've tried increased hops and malts to make something robust such that the flavour will last the time, but what's the general aim if I want to make a brew that's going to get better over a couple years, rather than months? Indeed, is this something to aim for???

Cheers

PS - Brew no. 38 just cooling as I type...

 

[WarmBeer]

Have a look for a Russian Imperial Stout or a Barleywine recipe. They don't come into their own until at least a year in the bottle.

Otherwise, try a two-can:
- 2x Coopers Stout
- 1kg LDME
- 1kg Dextrose
- Maybe steep some choc or crystal grains
- 15 - 30gm Goldings or Fuggles @ 10mins for flavour

Thinking of doing the above myself, and leaving under the house until next winter.

 

[clean brewer]

I just brewed a Barleywine to age and for next years QABC...

The Bays Big Barleywine

:icon_cheers: CB