I remember reading somewhere that they keep for about 4 months, but I just read Joy of Homebrewing, and he said he had a 20year old brew.
Here's the recipe i used:
Cincinnati Pale Ale
Ingredients:
3-4 lbs. of Pale malt extract syrup, unhopped.
3 lbs. of Amber dry malt extract.
12 AAUs of Bittering Hop (any variety)
5 AAUs of Finishing Hop (Cascade or other)
3 packets of dried ale yeast
Here's the recipe i used:
Cincinnati Pale Ale
Ingredients:
3-4 lbs. of Pale malt extract syrup, unhopped.
3 lbs. of Amber dry malt extract.
12 AAUs of Bittering Hop (any variety)
5 AAUs of Finishing Hop (Cascade or other)
3 packets of dried ale yeast