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Old 08-23-2013, 04:54 AM   #131
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Location: Tucson
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It's that time of year again! Anyone in the southwest with plans for mesquite brews this year?

I have about 10 pounds of dried pods. Planning an English Premium Bitter
Maris Otter
Biscuit malt
mesquite syrup replacing the caramel malt

Kent Goldings
Wyeast ESB yeast

still need to fine-tune the recipe, but trying to accentuate the biscuit/cookie aromas I am getting from the mesquite pods

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Old 08-23-2013, 02:20 PM   #132
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Location: Peoria, AZ - Originally from Rocket City USA, AZ
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I do a mesquite smoked, mesquite porter with mesquite honey, fermented on mesquite wood. I think my third try at it may be what I'm aiming for. My first try got a silver at a local competition. I als am planning on using some in a mesquite, Belgian golden with some local mulberries.

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