Beer For An Unborn Kid

[KingBrianI]

My wife and I are expecting our first kid next February. As many others have already done on the forum, I'd like to brew a special beer to commemorate the occasion that can be put aside for the kid to have on his/her 21st birthday (as well as other special occasions). I want to make a beer that can not only handle that kind of aging, but thrive under it. Here's what I've come up with.

Baby's Beer

OG 1.088
IBU 58
SRM ~12-16
ABV ~8.5%
5.5 gal batch

16 lbs. Warminster floor-malted maris otter
0.75 lbs. Carastan (Baird's)
0.25 lbs Pale Chocolate Malt (Crisp)

I'll do a kettle caramelization with a gallon or two of the first runnings to richen things up a little.

1.5 oz Brewer's Gold 90 min
1 oz Northdown 30 min

Wyeast 1084 (suggested by Wyeast when I asked them what would age well under these circumstances)

I'm also going to age it on some home-toasted oak (https://www.homebrewtalk.com/f12/how-prepare-toast-char-oak-beer-287013/) and probably bottle with cork and cage.

Some of my favorite beers are Riggwelter, Hobgoblin, and Traquair House Ale. This beer should have elements of each of them together with enough strength to hold up to extended aging. And I've heard the Warminster maris otter is amazing. This will be my first time with it. Hopefully the kid likes it.

 

[JonW]

Based on the title, I thought you were looking to barter.

 

[tom_gamer]

Based on the title, I thought you were looking to barter.

Lol

 

[KingBrianI]

Based on the title, I thought you were looking to barter.

What have you got in mind?

 

[Mr_Pear]

You think it will hold out for that long? I wanted to do the same thing, my son was just born on June 16th but I didn't have faith in something aging that long and tasting good.

 

[ashplub]

Very cool idea. I think you should up the gravity and hops if you are set on making this go the distance. A wine or mead might be a better choice.

 

[sweetcell]

Very cool idea. I think you should up the gravity and hops if you are set on making this go the distance.

+1. look into brewing a 10-12% barleywine, and up those IBUs. you could crank 'em up to over 100, they'll be well faded by the time you crack one open.

 

[KingBrianI]

You think it will hold out for that long? I wanted to do the same thing, my son was just born on June 16th but I didn't have faith in something aging that long and tasting good.

I don't see why it wouldn't hold up that long. I've heard of beers going much longer and being great.

Very cool idea. I think you should up the gravity and hops if you are set on making this go the distance. A wine or mead might be a better choice.

+1. look into brewing a 10-12% barleywine, and up those IBUs. you could crank 'em up to over 100, they'll be well faded by the time you crack one open.

I contemplated making it stronger when I was first coming up with the recipe. I was also tossing around making it with just the Warminster floor-malted maris otter since that stuff is supposed to be so good. But in the end, I decided to make something more along the lines of what I find enjoyable. I find beers in the 8-9% ABV range much more balanced to my taste than beers in the 10-12% ABV range. And there are plenty of beers in the 8-9% range that have aged exceptionally well. I don't know that the extra few % would necessarily help a beer that much. I was also contemplating upping the IBUs, knowing that they will drop over time. But then I decided that that would be part of the fun. That the beer will be totally different in 20-odd years. I'll be having bottles now and then throughout the years following its progress.

 

[emjay]

It *will* help the beer. You're going 20+ years... not many brews age gracefully in that timeline. Two decades is nothing to scoff at... you should really do everything possible to help your beer make it. How disappointed would you be if in 2033 you opened the bottles and they sucked? It's really not worth taking chances.

Since you're looking at kettle caramelization, I'd recommend going with a massive Wee Heavy. Barleywines, and some Quadrupels/Belgian Dark Strongs have the potential too. I'd aim for at least 12%... that would go a long way towards helping it remain great. That's not a small increase... That's a full 50% higher than what you've planned. There's a bit of a threshold for this kind of thing though, and with such epic aging, I guarantee you that 8-9% is on the wrong side of it.

Also keep in mind that hop character will fade to almost nothing in that time frame, so going bigger than you think you should is actually probably a good idea. If you want to restrain the bitterness, going with a portion of aged hops (a la lambic) might be something to consider.

Also, be very careful about oxygenation with this brew. Hot side aeration may not be something you normally care about, but for such a long-term beer it might be prudent to be careful... there's no "next time" for a special beer like this. And obviously, be careful with transfers. Purge bottles with CO2 before filling, if possible. Maybe even add a bit of ascorbic acid (aka vitamin C... but buy "ascorbic acid" in powder form, preferably from a HBS) to the priming solution, as it's an antioxidant that could very well help it remain drinkable after all these years.

Other than that, good luck!

 

[sweetcell]

O2-absorbing caps are a must.

 

[sweetcell]

I don't see why it wouldn't hold up that long. I've heard of beers going much longer and being great.





I contemplated making it stronger when I was first coming up with the recipe. I was also tossing around making it with just the Warminster floor-malted maris otter since that stuff is supposed to be so good. But in the end, I decided to make something more along the lines of what I find enjoyable. I find beers in the 8-9% ABV range much more balanced to my taste than beers in the 10-12% ABV range. And there are plenty of beers in the 8-9% range that have aged exceptionally well. I don't know that the extra few % would necessarily help a beer that much. I was also contemplating upping the IBUs, knowing that they will drop over time. But then I decided that that would be part of the fun. That the beer will be totally different in 20-odd years. I'll be having bottles now and then throughout the years following its progress.

how many 20 year old beers have you tasted? something that works over 3-5 years might not over 20. i think your frame of reference might be a little off. hell, two decades might be enough to make Avery's Beast drinkable

if you plan on tasting the beer over the years, then i - personally - would definitely up the hops and watch how they change. the higher the IBUs, the longer the fade and the potentially more interested the effects will be. a lightly-hopped beer will face very quickly and there won't be much change after a few years. also, hops are a preservative so more can't hurt.

obviously this is your beer, so follow your heart. please let us know how it turns out, and how it changes. i'll be on the lookout for updates to this thread. best of luck!

 

[KingBrianI]

how many 20 year old beers have you tasted? something that works over 3-5 years might not over 20. i think your frame of reference might be a little off. hell, two decades might be enough to make Avery's Beast drinkable

It's funny, I was going to use the same argument on those who are suggesting a higher gravity beer. How many 20-year old beers have you tasted or brewed to be so sure 10-12% ABV is better than 8.5%? Yeah, I know that's what's commonly believed, but most people on this forum believe a 3-week primary is necessary among many other things. The bottom line is, I've read about many beers in this alcohol range tasting great after far longer than 21 years.

 

[emjay]

It's funny, I was going to use the same argument on those who are suggesting a higher gravity beer. How many 20-year old beers have you tasted or brewed to be so sure 10-12% ABV is better than 8.5%? Yeah, I know that's what's commonly believed, but most people on this forum believe a 3-week primary is necessary among many other things. The bottom line is, I've read about many beers in this alcohol range tasting great after far longer than 21 years.

I highly doubt that, but it's pointless to argue so I won't ask for proof. But I don't need to wait 21 years to know a beer sucks by then, since they generally crap out well before then. On the other hand, you DO need to wait that long to know it will be good. Funny how that works, huh? 20 years is a LONG freaking time for beer.

You made a post to ask what people think, and they've told you. If you want to take such a retarded gamble on a very special beer you only have one shot at, be my guest.

Oh. Congrats on the kid.

 

[KingBrianI]

I highly doubt that, but it's pointless to argue. You made a post to ask what people think, and they've told you. If you want to take such a retarded gamble on a very special beer you only have one shot at, be my guest.

Oh. Congrats on the kid.

You'll notice I didn't ask anyone anything in the first post. It was merely intended to document what I'll be doing. Thanks for the congrats!

 

[tom_gamer]

Did no one notice he said 1933?

 

[MisterTipsy]

Be sure to give us an update in 21 years.

 

[gwdraper4]

I think this sounds like a fun experiment and congrats on the little one! I wanted to something similar for the birth of my kids, but I don't have the patience to wait that long! Instead, I brewed a special beer to share with friends and family on their 1st B-day parties. What beers have you had that are over 20 years old...the oldest to cross my lips was 7?

Cheers and happy brewing!

 

[sasky7777]

I did this, I made an overhopped (first wort hops, 3 additions, and hopback) barleywine at 12% ABV. Use O2 absorbing caps and a bottle filler that can purge with CO2. I have mine stored in the beer fridge at 50F. We tried some at the first birthday, and it was more like a double IPA. We will start tastings when my daughter is 14 and go to 21. Good luck.

 

[KingBrianI]

I think this sounds like a fun experiment and congrats on the little one! I wanted to something similar for the birth of my kids, but I don't have the patience to wait that long! Instead, I brewed a special beer to share with friends and family on their 1st B-day parties. What beers have you had that are over 20 years old...the oldest to cross my lips was 7?

Cheers and happy brewing!

Thanks for the congratulations! I myself haven't had any beers over 20 years old, I've only read tasting notes. The oldest beer I've had was probably only 5-7 years old. There are frequently accounts online from people tasting old beers though. Here are a couple I found quickly searching just now.

http://www.yorkpress.co.uk/leisure/..._35_years______/?action=complain&cid=10452122 I couldn't find an ABV for this beer but I doubt it was over 9% and possibly much less.

http://www.realbeer.com/discussions/showthread.php?t=9329 An account of old Ballantine Burton Ales, some as old as 71 years. 60 IBU although they did have 10% ABV, this is 71 years we're talking about.

http://brookstonbeerbulletin.com/new-albion-vintage-beer-tasting/ watch the attached video of them trying 33 year old beers that were not intended to age including an irish dry stout probably around 4% ABV.

Fuller's do their Vintage Ale to 8.5% ABV and although they've only been produced since 1997, they seem to be aging well and are intended to keep for a while. Here's one person's account http://www.pencilandspoon.com/2011/10/fullers-vintage-ale-15-year-vertical.html

There are many more but that's what I found with a quick search. There are also some good videos on youtube.

 

[KingBrianI]

I did this, I made an overhopped (first wort hops, 3 additions, and hopback) barleywine at 12% ABV. Use O2 absorbing caps and a bottle filler that can purge with CO2. I have mine stored in the beer fridge at 50F. We tried some at the first birthday, and it was more like a double IPA. We will start tastings when my daughter is 14 and go to 21. Good luck.

That's awesome, it's great hearing from people who are doing this. How are the oxygen absorbing caps working for you? I like that they will keep oxidation down in the bottle, but I'm worried about whatever makes them work giving weird flavors to the beer or breaking down and falling into the beer after years of storage.

 

[mojo_wire]

I've got a case of miller lite in my house that's 7 years old (got it for a party when we moved in and it sat forgotten in a corner). Maybe I should drink one per year and see how it ages.

 

[KingBrianI]

I've got a case of miller lite in my house that's 7 years old (got it for a party when we moved in and it sat forgotten in a corner). Maybe I should drink one per year and see how it ages.

Hang onto it a while longer. I think 2005 vintage miller lite might be collectable.

 

[onthekeg]

Its a fine idea, but speaking from experience, that is all it is. I started brewing when my oldest was 1 yr old, now it wasn't a giant beer, it didn't have 200IBU's, but it was a barley wine. I only kept the last bottle for 10 years. I know I was a newbee, but it wasn't real good. Oxidized more than anything. Good luck with yours though, we have the internet now!

 

[eknee]

You've clearly forgotten about the apocalypse. None of us will be here in 20 years. Drink the beer now.

 

[bierhaus15]

Always planned on doing something similar, although I wonder if force carbonating and cold storage would be better for the beer's flavor (in the long term) than doing it via a secondary bottle fermentation. I say this because most of the old homebrewed 10-15yr bottles of beer I've had were either completely dry and over attenuated or had some of those meaty/mushroom flavors you get with yeast autoloysis.

If you change your mind about doing a brown ale type of thing, the old Courage Imperial Stout recipes are godly. Got to try a few of the late 60's versions and they were still amazing.

 

[alecoholic]

A better idea would be to brew a batch with him when he turns 20 and then give it to him when he turns 21. Do you think somebody would really appreciate a heavy beer for their first beer?

 

[KingBrianI]

A better idea would be to brew a batch with him when he turns 20 and then give it to him when he turns 21. Do you think somebody would really appreciate a heavy beer for their first beer?

Not to get into a philosophical or parenting debate, but it definitely won't be his/her first. I'll raise them both with exposure to and respect for alcohol. They'll be brewing with me starting much earlier than 20, and I won't deny them tasting the results. This beer is more a special token that they can go through life drinking on special occasions, knowing it was made while they were in utero and that it is the same age as they are.

 

[tom_gamer]

Not to get into a philosophical or parenting debate, but it definitely won't be his/her first. I'll raise them both with exposure to and respect for alcohol. They'll be brewing with me starting much earlier than 20, and I won't deny them tasting the results. This beer is more a special token that they can go through life drinking on special occasions, knowing it was made while they were in utero and that it is the same age as they are.

My two cents, I would probably go with a wine for the long haul, but this isnt me so go for it. I would also think the brew the beer together would be awesome.

Or how about doing all three. Make a wine and a beer now and wait, and then brew a new beer so its ready for 21 and then get completely obliterated when its time.

 

[Yooper]

Not to get into a philosophical or parenting debate, but it definitely won't be his/her first. I'll raise them both with exposure to and respect for alcohol. They'll be brewing with me starting much earlier than 20, and I won't deny them tasting the results. This beer is more a special token that they can go through life drinking on special occasions, knowing it was made while they were in utero and that it is the same age as they are.

I am so happy for you that you are expecting! That's so awesome, and I wish you congratulations. That's an exciting time of your life, and I'm excited for you.

I'd probably consider something big. Like Utopias clone. I finally had my sample that paulthenurse sent a few years ago. It was beyond wonderful, and it ages so well that 5, 10, 20 years would be easily within expectations.

 

[Revvy]

+1. look into brewing a 10-12% barleywine, and up those IBUs. you could crank 'em up to over 100, they'll be well faded by the time you crack one open.

THIS!!!

You need to jack everything up super high, expecting it to fade. Look at my 5 year aging Barley Wine thread for ideas. It had an OG when all was said and done of 1.170, we aimed for 150 Ibus, and now it's been aging for 3 weeks in an oak barrel and still has 3 years to sit in bottles til my 50th birthdays.

If you're planning to do 21 years, you need to kick what I did up a notch or 3. Look at Paul The Nurse and Cape Brewing's multiple Utopias clone recipes for ideas.