Recipe Dilema! Need help

[boomslang]

Hi all,

As of the last day in Feb, I'm off travelling, off to discover myself, yada yada. I'll be away roughly 6 months, and therefore have time for 1 last brew before I go. This is so it'll be sitting in bottles for me when I return a new man.

I originally opted for strong english pale of 7.2%, 80IBUS's and a load of peaches added into primary. It sounds great, but it's come to me that it definately wont age well, and I'll have missed it's prime when I return to drink it in the summer.

So, with my maris otter, meladonin malt and dextrine malt at hand, what do you think I could cook up that'll not lose too much character? Light british blonde maybe?

I'm rather stumped,

Cheers!

 

[rhys333]

Something higher abv that relies on yeast rather than aroma hops would be a good idea. A Belgian for example... 96% MO and 4% Melanoidin at 8% abv. You could also hit it with Brett.

 

[waldoar15]

Maris Otter SMaSH, I guess.

 

[jheinikel]

6 months is perfect time for a Brett sour of some sort.

 

[JimRausch]

boom- actually I don't see why what you listed won't still be fine after 6 months. Bottle it, and 6 months is nothing. I brew ALOT, and drink not as much which means I have bottles of stuff that I did years ago. I opened a 5 year old Dopplebock 2 weeks ago that was absolutely great. OK, it was 8%. But yesterday I found a 6 year old Ginger American Wheat that was still pretty good.
Make what you'll want to drink when you get back. Bottle it, set it somewhere at controlled temps. and enjoy when you return.