Good aged beer

[mmlipps]

I am still pretty new to brewing, have done about 7 batches. 4 extract, 3 all grain. I am looking for a good recipe that will age in a secondary for a good 3-5 months, to have aging while deployed. Any suggestions?


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[RM-MN]

Darker ales and ales with a higher alcohol content age better. If you like stouts or barleywines they would be on the top of the list. You probably could even leave the beer right in the primary for that long. You do have the chance of yeast autolysis but that has to be balanced against the chance for oxidation or infection if you move it to secondary.

 

[Dopeybrew]

A Scottish Wee Heavy is a good long secondary one.

 

[scottballz]

Cant go wrong with a bourbon oak stout or porter. The longer you leave it on the oak the more it shines.

 

[strambo]

RIS


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[mmlipps]

Cant go wrong with a bourbon oak stout or porter. The longer you leave it on the oak the more it shines.

Is that in an oak barrel or oak chips?


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[beergolf]

Have to throw a good BDSA into the mix. They age very well...

 

[ObsidianJester]

First off Godspeed while deployed.

Second off just to look at it another way, while what everyone here states is a great idea, whatever you settle on you could always just age it in the bottles/keg as well. I'm assuming that perhaps you don't have a lot of time till you deploy, but if you say age it out now then bottle it before you deploy it will be ready for when you return hopefully.

 

[Teromous]

It all really depends on the type of beer you like to drink, because there are a lot of options. Sours are often overlooked in aging conversations like this, but they benefit from many months and years of aging.

Another thing to consider is the time that you will be returning from your deployment and if you want to make a beer that is in season. If you will be returning during the winter, you might consider making a large ABV spiced winter warmer. Aside from the ones that were mentioned above, you could also do a barleywine.

 

[Chadwick]

Sours are apt for aging if you are into that sort of thing. I'm not. I don't care for sour beers. I suggest aging a barleywine. Something with an original gravity above 1.100 and allow it to have a primary fermentation that exceeds 8 weeks, but not much more. Dry hop it and bottle it. Then allow 6 months of bottle conditioning. No less.

If it isn't a fantastic beer, it isn't my fault.

Do's: American Ale yeasts. American hops in generous portions, very cool fermentation temps.
Don'ts: European yeasts. Noble hops. Lager yeasts that claim to work well in ale temps.
Dear Lord Please don't: Lager yeasts (any kind), Warm fermentation temps (no exceptions)., simple sugar additions(corn sugar, cane sugar, even Belgium candy sugar), using anything other than barley (corn, rice, simple sugars), only use barley nothing else.

 

[scottballz]

Is that in an oak barrel or oak chips?


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I use oak cubes that I soak in bourbon for a good month or so.