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Old 06-19-2011, 01:40 PM   #11
bassbone
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Very good advice you are getting.

I certainly have not had one sit around for twenty years, but i did an Imperial Stout that was about 9% abv that sat around for about 18 months. Even in that time, the hops almost vanished and it was like 85 IBU.

I would actually aim for this to be something that is so high ABV and IBU that it seems undrinkable for a year or two and by the 20 year mark it might mellow into an incredible beer.

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Old 06-19-2011, 02:32 PM   #12
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Agreed, some great insight.

That's pretty much what i was thinkign bassbone, make something 10% plus and with so much hops you wouldnt think of drinking it for a few years...this might get me closer to 5 or 10, but i reckon 20 will be one hell of a stretch.

I'll find that Radical Brewing book, I liked that idea, thanks. Excellent tips on the choices of hops as well!

I'll post a recipe (i want to do about 13gallons) when i find a decent one, with enough hops.

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Old 06-19-2011, 03:41 PM   #13
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Yeah, no doubt 20 years will be a stretch.

Should be a fun project, though!

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Old 06-19-2011, 04:28 PM   #14
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you know, this same idea had popped into my head periodically... as i do not have any children, it gives me planning time! great idea though if you're doing a 13 gallon batch, it'd be good to see if you can pop one every year or so to see where its going. or hell, do 2 different. like barely wine and a stout?

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Old 06-19-2011, 04:42 PM   #15
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Quote:
Originally Posted by bassbone View Post
Yeah, no doubt 20 years will be a stretch.

Should be a fun project, though!
High alcohol and hops are both preservative. Should work well. Aim for 12%+ and 100+IBU.
I'm planning on doing the same thing. My son's just about 1 year old and I tried a 0.120 barleywine shortly after he was born. Unfortunately I bottled too soon and ended up with spouters. I had to dump them. I'm going to try again the week before his birthday.

Since the legal drinking age is 19 here, here's my 0.119 OG and 119 IBU recipe:

http://hopville.com/recipe/732104/am.../bs-barleywine
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Old 06-19-2011, 05:20 PM   #16
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Super awesome, thanks for the recipe...that looks great. Good idea on the yeast as well, I was pondering on what to use to get to that high abv.

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Old 06-19-2011, 05:43 PM   #17
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What's everyone's feeling on some whiskey soaked oak cubes going in as well...

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Old 06-19-2011, 06:26 PM   #18
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Quote:
Originally Posted by Snotpoodle
What's everyone's feeling on some whiskey soaked oak cubes going in as well...
During secondary, but not in the bottles.
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Old 06-19-2011, 06:29 PM   #19
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My guess is that flavor would condition out. A lot of other threads have been brought up about it, so you might find somebody with experience who can really let you know what works and what doesn't.

+1 to making it undrinkable at first. The temptation to just "sample" one would be too great. But if you taste one and it still tastes green, then your good to go.

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Old 06-19-2011, 06:41 PM   #20
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I don't think the oak would condition out. It doesn't in a whiskey, so it shouldn't in a barleywine. I think that wood flavours are far less volatile than hop flavours.

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