Style to age til Nov?

I'm leavin town in a bit or so to do some work up north, an I've been digging through recipes, to try to find a style, or a recipe, that can benefit from the time ill be gone, which is about 2 1/2 to 3 months. Late November in New Orleans is still pretty hot, so i wasn't tryin to aim or somethin too intensely roasty or anything.
So far I've just been thinking of doing Walkers 80/ an maybe leaving it on oak while im gone. or bulk aging it.
Any ideas or suggestions would be greatly appreciated,
Cheers

I just brewed this with a timeframe similiar to yours. I plan to keg in late November, then carb and serve in December.

Batch size 5.2 gallons
Boil size 6.5 gallons
Boil time 90 minutes
Grain weight 16 pounds
Efficiency 78%
Original gravity 1.087
Final gravity 1.023 (expected)
Alcohol (by volume) 8.3%
Bitterness (IBU) 26
Color (SRM) 29.3°L

Yeast
White Labs-WLP013 London Ale
Wyeast-1968 London ESB

Grains/Extracts/Sugars
16 pounds
Maris Otter
38ppg, 4°L 10 pounds
62.5%
Munich (Light)
34ppg, 10°L 5 pounds
31.2%
Crystal 120L
33ppg, 120°L 0.5 pounds
3.1%
Carafa II
30ppg, 500°L 0.5 pounds
3.1%

Hops
2 ounces
Goldings (Kent) hops
5%, Pellet 1 ounce
Brewer's Gold hops
8%, Pellet 1 ounce

Additions @ 5 min
Allspice
Flavor .16 ounces
Ginger
Flavor .16 ounces
Nutmeg
Flavor .16 ounces
Cinnamon
Flavor .16 ounces
Irish moss
Fining 0.16 ounces
Orange peel (Bitter)
Flavor 0.16 ounces

Mash
60 minutes, 9.1 gallons
Strike
Target 152°F 6 gallons
163°F
60 minutes (+0)
Sparge
Target 160°F 3.1 gallons
168°F

Boil
90 minutes, 6.5 gallons
Brewer's Gold hops
8%, Pellet 1 ounce
75 minutes (+15)
Goldings (Kent) hops
5%, Pellet 1 ounce
15 minutes (+75)
Wort chiller 15 minutes (+75)
Ferment
21 days @ 66-71°F

This is my holiday ale recipe that I am experimenting with mutiple yeast strains. As you can see I combined Wyeast 1968 (WLP002) London ESB with WLP013 (Wyeast 1028). Pretty much hit my numbers dead on with the mash and OG. I brewer this on Friday.

72 hours in and the Wyeast 1968/WLP013 combo took me from 1.087 to 1.026. I have .003 points to go but I would consider it done. No hints of diacetyl which is surprising given a 3 day fermentation on 2 yeast strains known for producing diacetyl. I'm going to give it another week or so in the primary to clean up and ensure nothing "off" pops up later.

The yeast combo yielded an apparent attenuation of 69.1%. Wyeast 1968 has an AA range of 67-71% while WLP013 has a range of 67-75% so I ended up right in the middle. Spice flavor and aroma were great. No fusels was also a plus since the temps here right now are 100+ and I have been struggling to keep the temps under control.

If I were doing it over I may cut down on the Crystal 120L and mix in some Crystal 80L. Possibly .5 lb of each of those.

That sounds amazing! especially with the strong percentage of munich and dark crystal malt, i was talking to my friend who runs the Lhbs an he said the scottish 80 would be perfect, so i picked up some things for that, but i might brew this along with it. or when i get back. I dont think I'd need a winter warmer that early in the year, its can still hit 80 degrees in november down here, but in the months after that, i could really use a beer like that!