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Old 04-26-2013, 03:33 AM   #1
beer_doc
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So here's the deal:

I've been brewing for a couple years and have graduated to all-grain (I've even jumped on the electric bandwagon with a 5-gal electric brewery build). I'm looking to do a decent sized beer (really just something that would benefit from a year or two of aging) for my medical school graduation in May of 2015.

I'm working with a 8-gal aluminum HLT with HERMS coil; Rectangular cooler MLT w/ copper manifold; 10-gal stainless boil kettle. HLT and BK outfitted with 5500 W low-density elements.

If anyone can direct me to a good recipe, or come up with one on the spot, I'd love to hear some ideas.

I'd prefer to age in bottles, in case I move around, but I could maybe make it work aging in carboys. (I also have a corker, so I could cork and cage. I like that idea for presentation purposes, I just don't have experience aging for 2 years in a bottle I've corked)

 
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Old 04-26-2013, 03:35 AM   #2
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I'd go for a BIG malty barleywine if it were me. Bottle it up and let it age.
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Old 04-26-2013, 03:45 AM   #3
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Quote:
Originally Posted by ChshreCat View Post
I'd go for a BIG malty barleywine if it were me. Bottle it up and let it age.
This
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Old 04-26-2013, 03:53 AM   #4
beer_doc
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Quote:
Originally Posted by ChshreCat View Post
I'd go for a BIG malty barleywine if it were me. Bottle it up and let it age.
That was definitely one of the ideas I had. Anyone have a REALLY successful one? I don't want it to age for a couple years and be disappointed on graduation day! I'd like something I'd be proud to share with my fellow graduates.

 
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Old 04-26-2013, 04:03 AM   #5
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I don't have one, but Revvy put together one to open after 5 years.

http://www.homebrewtalk.com/f12/help...recipe-195096/

Hasn't been 5 years yet though.
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Old 04-26-2013, 04:40 AM   #6
beer_doc
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Besides the my not-so-ageable favorites with dry hop flavors, I really like saisons and some of the less sweet belgians. Anything there that I can age for a couple years?

 
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Old 04-26-2013, 04:50 AM   #7
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I've drank a few bottles of my saison after 2+ years. They were even better than when they were young. The recipe is in my drop down. It's partial mash, but easy to convert to all grain if you want.
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Old 04-26-2013, 05:00 AM   #8
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But Belgian beers in general tend to do well with aging, at least the bigger ones. If you don't do my saison, a nice big quad would age nicely too!
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Old 04-26-2013, 05:37 AM   #9
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I think the barleywine is a great idea. I will also throw a Braggot into the mix. Honey does great work when aged for quite a while. I've made a few Braggots that were basically stout recipes with a crapton of honey added at high krausen and told folks they were barleywine (because nobody knows what a braggot is) and they were big hits.

 
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Old 04-26-2013, 08:57 AM   #10
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How long would something like a bourbon ale last in a whisky barrel?

 
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