I feel like the late hops might be lost after extended ageing, has this been your experience? the plan is to age this one for a full year, with, possibly a little time in an oak barrel if that seems warrented.
I haven't been able to give it extended aging, as it was a big hit when I brewed it last summer. I had people coming over with empty growlers looking for me to fill them.
I did age my first attempt at an old ale in bottles for a long time, but it wasn't this recipe and I didn't keep notes as it aged. That was maybe seven or eight years ago. I think the bottles lasted for four years before they were all depleted.
I brewed 10 gallons this last round so that I can keep some longer. I'm also thinking that I'll bottle some from the keg when it goes into the fridge, again for aging purposes.
All that said, I do expect that the hops will fade. It's very hoppy when it's fresh.
I'm not brewing all-grain, so I've re-worked the recipe a bit to use DME and sugar. I think I used Maris Otter last time for the base grain, though. I typically mash 5 lbs or so and build from there with DME/sugar to get the target OG.
As for Old Ale/Barley Wine, I tend to think they're close cousins.