Cellaring homebrew for decades

[Raving_Elk]

@ sweed: I think we will aim at quite big ol', but not yet huge *ss

So an SG of around 1100 to finish in the low 1020's, about 10-11% abv.

We will keep the recipe simple:

100% Maris Otter or maybe a small amount of crystal malts
Mash low to create a fermentable wort.
90 minute boil.
English hops for 60 minutes to about 70 IBU (will this be enough?)
Some late hops (which will probably not be noticeable after a few years of maturing, but at least add some aroma for the first few tastings)

Not sure on yeast. Maybe Wyeast 1084 Irish Ale or wpl099 High gravity ale?

 

[Mainer]

I think the Barleywine suggestions are spot-on, but I also think a Flanders Red or an Oud Bruin would evolve nicely over that kind of time period, developing some lovely rich sherry notes.

 

[cmac62]

I just picked up this post, but I was thinking an EBW at about 13% then ice distill it to about 18%. That should age well for a long while. Also I would put all of the hops in at 60, with that much eoth you don't need no stinking flavoring hops.

 

[RevKev]

Not sure if you have done this or not but my two cents I'll chime in.

I would be hesitant to brew a wild or sour ale and bottle it, after a decade or two unless you are extremely careful you'll likely have at least some vinegar production from acetobacteria. I have a low tolerance for vinegar in sours.

Me personally I would think any huge malty, boozy beer with a high FG would be ideal. Imperial malt bombs would benefit from oxidation.. make it bitter also, this will help aging as hops are a natural preservative.

 

[Raving_Elk]

So, tomorrow is the big day! Went to the lhbs earlier this week to get supplies.

I have picked up a bucket of maris otter and some Fuggles and E.K. Golding.

They were a bit short on yeast-options. I was planning for either Wyeast Irish or Scottish Ale, but these were out of stock.

I have picked up a bunch of Wyeast 1450 because I remembered incorrectly that these would be a good alternative. Upon reading some more into them I now realize this may not have been the best choice.

I also have a fresh vial of WPL099. One vial would definitely not be enough, but to late to make a starter now. I think I will pitch the WPL099 along with the WY1450 to hopefully help attenuation beyond 10% add some flavors.

Alternatively I have a fresh slurry of WY1272 American Ale II or a package of Nottingham. What do you think?

As for the rest of the recipe:

12 liters/3.2 gallons
OG 1.103
FG 1.020 (? not sure what to expect from the yeast combo)
IBU 83
10.8% vol

97% MO
3% Special B

Mash at 65 celcius/149F for 70 minutes
Mash out and sparge (second running's will be used in a brett experiment)

40 gr EK Golding for 60 min (35 IBU)
10 gr Magnum for 60 min (26 IBU) (leftover to bump IBU's)
7 gr Challenger for 60 min (10 IBU) (also a leftover)
15 gr Fuggle for 15 min (5 IBU)
15 gr EK Golding for 15 min (3,5 IBU)
15 gr Fuggle for 5 min (2,9 IBU)

Yeast: WY1450 and WPL099 combo
Start fermentation at 18 celcius/65F
Ramp up over first week to 21 celcius/70F

Let ferment for a while longer, bottle with CBC-1 in 0,375 l champagne bottles.
Forget about bottles at least one year.

 

[radwizard]

Its time to get a barrel at get your solera going. Beer isnt made to be drank, or aged. Its meant to do both!

 

[Raving_Elk]

So, I just bottled this one, time to report back to you.

Brewday went not very smoothly, I think we pushed a bit beyond the limit of my setup with this one. Sparge took forever, and eventually we ended up with a bit less wort and a bit lower gravity than anticipated. We added a pound DME and some sugar and some water to compensate.

Fermentation went a bit further than expected, all the way down to 1002 (!) in 7 weeks. Does anyone else experience this with WPL099? I can imagine the long sparge time allowed for a more fermentable wort, but this is really low. Maybe an infection? I tasted the hydro-sample, it does not taste infected or sour.

I guess we just have to wait and see.. If it is infected we will just call it a Dortmunder Adambier and pretend that was the idea all along

 

[Ashevillain]

Arctic Ale is designed to be aged for over a decade.

"That it was still sound as bell after 13 years in the bottle attests to the keeping qualities of strong British beers. Yes, they made 'em to last in the old days. Not these new-fangled running beers that'll go sour before they drop bright." -Ron Pattinson

These beers are delicious by the way! More specific details in the hyperlink.