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Old 07-25-2013, 11:58 PM   #91
May 2012
Auckladn, New Zealand
Posts: 217
Liked 21 Times on 19 Posts

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

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Old 07-26-2013, 01:49 AM   #92
November's Avatar
Aug 2009
Southern AZ
Posts: 618
Liked 138 Times on 74 Posts

Maybe a little smoke malt would amplify the beefyness.

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