Making a long term-er

[timmy]

Hi all,

Inspired by yesterday's post of the 137-year old beer, I've decided to brew an ale that I can enjoy in 20 or so years.
I've read up on G & O's Millenium Ale project, but I'm still at the novice stage and don't have the equipment for an AG batch as they did. So it would need to be a modified K&K or an extract brew.
From what I've read it needs to be high in hopping rates and alcohol, but what recipes (apart from IPA's) does that suit? Ideally I'd like to do a nice stout, porter or dark ale (or something like Cooper's Vintage).
Can anyone offer some suggestions (or better still a recipe)?? I was also thinking of using one of those mini-kegs to hold it - do you reckon those things would hold the beer for that sort of time?

Cheers,

Tim

[DarkFaerytale]

i'd go a barleywine and dodger dans barleywine is a winner recipe

3kg light malt extract
2.5 kg Pale Malt
500g Cara Pils
500 g Flaked Barley
250g Roasted Barley
250 g Chocolate Malt
250 g Black Strap Molasses
4 oz Northern Brewer
2 oz Fuggles
1 tsp Irish Moss
Ale Yeast
Champagne Yeast

Mash crushed grains 60 -90 min
collect 12 litres wort
add remaining malt and molasses
bring to boil
add Northern Brewer
add Fuggles and Irish Moss 40 min in
Strain and top up tp 23 Litres

Ferment as normal with Ale Yeast

When it come times to bottling pitch the champgne yeast a few days before so when you prime this bad boy your yeast will have the legs to get the job done.

Opens around 1095

Store this for 6 months


Dogger

unfortunatly you need to mash some grains for this recipe but maybe someone can do some converting for you on the pale malt and i'm pretty sure you can just steep the other grains

from memory 1kg of grain can be substituted by 700G of liquid malt extract or 500g of dry, so 1.75kg of LME would cover the 2.5 kg pale malt

-Phill

[gregb]

I've now got a few big beers that I am trying to age, the hard part is not sampling them too often.

For storage I would suggest either 375ml stubbies or 500ml Erdinger bottles. In either case brown glass is a must for long term storage. Cool stable temps are also important.

Cheers,
Greg

[ryan]

Wondering if that 250 gram molasses in that recipe is meant to be 25 gram instead. I did a stout with 30 gram molasses and it took months for the molasses to smooth out. 250 gram is a lot of molasses, I`ve read several times to use no more than 30-50 g.
Not knocking the recipe, just saying what I experienced using it.
{by it, I mean molasses.}

[DarkFaerytale]

here's the thread

http://www.homebrewandbeer.com/forum/vi ... barleywine

i made mine with 250g molassis and i think gregb did as well, he actually one an award using this recipe, it's not something you can drink straight away mind you, it needs at least 6 months befor a proper tasting

-Phill

[ryan]

Got a First. Can`t do any better than that. I might just be allergic to the stuff.

[gregb]

I was a bit imprecise with the molasses measure - it was about half of a 550gm jar.

After a year in the bottle it is really still going strong. The down side is that I'm about a third of the way thru the batch.

Cheers,
Greg

[Beau]

I really wish O & G would update the tastings for the Millenium Ale.
I've been interested in this subject for quite a while and have never gotten around to brewing a "long-termer". I've got so many damned ideas in my head that never manage to make it to brewing stage

[DarkFaerytale]

I've got so many damned ideas in my head that never manage to make it to brewing stage

we all do beau

[gregb]

Could throw around all the ideas that have been in your head for a while but still not made it to the brewing stage. There may be some cross over and another brewer may have actuallly got around to it and can comment good idea bad idea etc.

Cheers,
Greg