The book was a great read and taught me a lot about beer formulation for long storage. I would go into more depth of my readings here, but I would have to re-write the book. I recommend it for any homebrewer- I learned a lot of the science of aging beer and the changes it goes under.
One style he recommends for long term cellaring is the English Barley Wine. According to the author, the higher beta acid to alpha acid ratio of many English hops help these barley wines to age more gracefully and help avoid that 'cardboard' flavor that aging isomerized alpha acids produce.
He also lists a few other traits these beers exhibit that age well:
1) more residual sugars (higher FG). An aged beer's body thins over time and this helps to balance the beer later in it's life.
2) fruity esters associated with English ale yeasts. These change over time and take on dried fruit characteristics.
3) Longer boils which result in Maillard reactions. This produces more compounds that age well and fend off oxidation.
According to Ray Daniel's book "Designing Great Beers", the start of any formulation of a barley wine begins with a good pale or IPA malt selection and is then increased for an appropriate original gravity. He also states that the use of DME is a good idea to help bolster the gravity and alleviate some of the hassle of mashing on a homebrew level.
This is what I propose:
1) German Hallertau hops have one of the highest beta-alpha ratios, so I will use them as my only hop choice.
2) Original gravity of 1.100
3) Use a hearty English Ale yeast that is a medium attenuator. A final gravity of at least 1.020 seems desirable.
4) Use Pale DME for 30% of my fermentable sugars. If used for a full 60 minute boil, it should provide a good source of Maillard reactions.
5) Use about a pound of 80 L (or higher) caramel malt
6) Use Vienna malt to make up the difference (for a different flare)
I would like to hit 50 IBUs, but I'm not sure if that will be a waste or not. The IBUs will deplete over time. I expect a beer designed to be aged to start out life a little awkward, but I would like the experience to be as pleasurable as possible at any stage.
Advise wanted! weigh in!
Thanks as always, HBT.
One style he recommends for long term cellaring is the English Barley Wine. According to the author, the higher beta acid to alpha acid ratio of many English hops help these barley wines to age more gracefully and help avoid that 'cardboard' flavor that aging isomerized alpha acids produce.
He also lists a few other traits these beers exhibit that age well:
1) more residual sugars (higher FG). An aged beer's body thins over time and this helps to balance the beer later in it's life.
2) fruity esters associated with English ale yeasts. These change over time and take on dried fruit characteristics.
3) Longer boils which result in Maillard reactions. This produces more compounds that age well and fend off oxidation.
According to Ray Daniel's book "Designing Great Beers", the start of any formulation of a barley wine begins with a good pale or IPA malt selection and is then increased for an appropriate original gravity. He also states that the use of DME is a good idea to help bolster the gravity and alleviate some of the hassle of mashing on a homebrew level.
This is what I propose:
1) German Hallertau hops have one of the highest beta-alpha ratios, so I will use them as my only hop choice.
2) Original gravity of 1.100
3) Use a hearty English Ale yeast that is a medium attenuator. A final gravity of at least 1.020 seems desirable.
4) Use Pale DME for 30% of my fermentable sugars. If used for a full 60 minute boil, it should provide a good source of Maillard reactions.
5) Use about a pound of 80 L (or higher) caramel malt
6) Use Vienna malt to make up the difference (for a different flare)
I would like to hit 50 IBUs, but I'm not sure if that will be a waste or not. The IBUs will deplete over time. I expect a beer designed to be aged to start out life a little awkward, but I would like the experience to be as pleasurable as possible at any stage.
Advise wanted! weigh in!
Thanks as always, HBT.