I started a few years ago brewing a big malty beer every year that I thought would keep well in a cellar for a long period of time. It needs to age gracefully melding together. So far I have used Trappist yeast, Nottingham and Belle Saison. I have a big cake of Saison saved for this year but haven't come up with a Malt bill or hop bill yet. So far they have been big and thick and dark(all over 1.10). In my mind it needs to have a red tint in color this year as we had a huge forest fire near us this summer. The hops have to be a citrus blend because there will be lots of Homegrown Centennial, I can put 2#s in if need be. Comments, Suggestions?