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bassbone · 06-19-2011, 01:40 PM

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.

Snotpoodle · 06-19-2011, 02:32 PM

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.

bassbone · 06-19-2011, 03:41 PM

Yeah, no doubt 20 years will be a stretch.

Should be a fun project, though!

Rivenin · 06-19-2011, 04:28 PM

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?

soundsandsuds · 06-19-2011, 04:42 PM

Quote:

Originally Posted by bassbone

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/american-barleywine-recipes/bs-barleywine

Snotpoodle · 06-19-2011, 05:20 PM

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.

Snotpoodle · 06-19-2011, 05:43 PM

What's everyone's feeling on some whiskey soaked oak cubes going in as well...

**jeepinjeepin** · 06-19-2011, 06:26 PM

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.

Wakadaka · 06-19-2011, 06:29 PM

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.

soundsandsuds · 06-19-2011, 06:41 PM

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.