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Old 06-19-2011, 12:49 AM   #1
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Default Barleywine - Will it last 20 years?

Hi,

I was toying with the idea of brewing up a 10 - 11% ABV Barleywine, and conditioning it for 20 years, to drink on 10 July 2031 on my sons 21st birthday.

If i pick one of the high end barleywine recipes here, primary and secondary for about 3 or 4 months, does anyone think there would be any flavour left over if i bottled and kept 2 cases in a cellar for 20 years?

the idea is that this would still be 1) Drinkable and 2) have some taste after all that time.

Is this possible with a barleywine, has anyone tried it, is there perhaps something else I could brew up instead?

Thanks!



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Old 06-19-2011, 01:56 AM   #2
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No clue, but congrats on the little one!



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Old 06-19-2011, 02:08 AM   #3
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If it works I would kill for one of them in 20 years to see what its like

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Old 06-19-2011, 03:01 AM   #4
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I would aim for 15% and more hops than normal.

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Old 06-19-2011, 03:18 AM   #5
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I agree with jeepin. a higher abv would be the best thing to do as I understand it will extend lifespan of the brew. Higher hops would be best as well because they will be nonexistent within a few years anyway so you might as well get the flavor you can. I have read many people say that after a few years their 100 IBU barleywine was nowhere near hoppy enough and got way too sweet as the beer aged. you could in theory consider "jacking" it by freezing it to concentrate it and bottling it, although since this site is US based you cannot distill anything here. where you are though you could freeze distill it all you want.

whatever you do keep us posted, i would love to make a barleywine and age it for that long.

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Old 06-19-2011, 03:18 AM   #6
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also you could try a mead, which if made correctly could be amazing in twenty years.

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Old 06-19-2011, 07:57 AM   #7
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Thank you, good ideas all round.

Maybe a super beefed up version of DFH's 120IPA would work, something with crazy amounts of hops (good tip thanks).

I'll look into distilling it, another great idea.

I am sure I will have to find a way around oxidation....noone wants to wait 20years to drink cardboard.

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Old 06-19-2011, 11:30 AM   #8
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Mosher describes a "Doble-Doble" where the first runnings of a mash are heated to strike temp, then used as the liquor for a second mash of additional grain.

"During the 18th and 19th centuries, strong brews were produced in private house breweries to to celebrate special events. A double beer might be brewed at the birth of a son, then saved and savored when he reached his majority". (Radical Brewing, pg 135). I remembered that from the book when I read your post.

His "Ignoble Doble-Doble" calls for 20lb Maris Otter and 2 lb biscuit with 11oz Goldings. OG 1.120, ABV 9-10.5%.

No mention if it'll last 20 years though.

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Old 06-19-2011, 12:44 PM   #9
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I'd get a very distictive resiny hop that will leave a lot of oils. Amarillo, Simcoe, and Warrior would probably be a good mix of candidates. I can only imagine that flushing the bottles with CO2, right before bottling, could only help.

I have a couple Old Stock ales that I purchased that were bottled in 1996, I cracked one a few weeks ago and it was still nicely carbed, just oxidized like crazy (Sherry, not cardboard).

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Old 06-19-2011, 01:18 PM   #10
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Quote:
Originally Posted by jeepinjeepin View Post
I would aim for 15% and more hops than normal.
I agree.

I did an og 1.150 barleywine with 150 ibu's last summer, with 50 year old honey, for my 45 birthday to lay up for five years til my fiftieth. It's still in tertiary, I'm going to over dry hop for a few weeks before I actullay bottle it.


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