This time I'm thinking:
Small batch about 4-5 Litres
1.5kg of Maris Otter
20g Northern Brewer (half for bittering half for flavour)
Cubed chuck steak
Probably Woodford reserve since I have that at home.
I'll mash the grain, and once that's done I'll pan sear the chuck, then when cooked I'll deglaze the pan with bourbon and add that to the wort and begin the boil. Then strain all the beef and hops out when it goes into the fermenter