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Beer on the Rocks – Craft Beer, Climbing, and Code…

Beer on the Rocks. Craft Beer, Climbing, and Code…. August 25, 2014. February 15, 2017. Recipe Reprobate Stout (Half Batch). 23g Magnum @ 60mins. 14g Centennial @ 5mins. Weigh and crush malts. Heat water to strike temp ( 70C ). Adjust temp as necessary. Bring water to boil. Add bittering hops @ 60mins. Add aroma hops @ 5mins. Our well milled malts. Time to bring it to boil! Ice to see you. Cooling complete, time for another gravity reading before we pitch the yeast. We boiled off quite a bit of water...

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Beer on the Rocks – Craft Beer, Climbing, and Code… | owenmcnally.com Reviews
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Beer on the Rocks. Craft Beer, Climbing, and Code…. August 25, 2014. February 15, 2017. Recipe Reprobate Stout (Half Batch). 23g Magnum @ 60mins. 14g Centennial @ 5mins. Weigh and crush malts. Heat water to strike temp ( 70C ). Adjust temp as necessary. Bring water to boil. Add bittering hops @ 60mins. Add aroma hops @ 5mins. Our well milled malts. Time to bring it to boil! Ice to see you. Cooling complete, time for another gravity reading before we pitch the yeast. We boiled off quite a bit of water...
<META>
KEYWORDS
1 skip to content
2 games
3 beer
4 climbing
5 search for
6 our first biab
7 admin
8 malts
9 38kg golden promise
10 225g roasted barley
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Beer on the Rocks – Craft Beer, Climbing, and Code… | owenmcnally.com Reviews

https://owenmcnally.com

Beer on the Rocks. Craft Beer, Climbing, and Code…. August 25, 2014. February 15, 2017. Recipe Reprobate Stout (Half Batch). 23g Magnum @ 60mins. 14g Centennial @ 5mins. Weigh and crush malts. Heat water to strike temp ( 70C ). Adjust temp as necessary. Bring water to boil. Add bittering hops @ 60mins. Add aroma hops @ 5mins. Our well milled malts. Time to bring it to boil! Ice to see you. Cooling complete, time for another gravity reading before we pitch the yeast. We boiled off quite a bit of water...

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Beer on the Rocks – Craft Beer, Climbing, and Code…

Beer on the Rocks. Craft Beer, Climbing, and Code…. August 25, 2014. February 15, 2017. Recipe Reprobate Stout (Half Batch). 23g Magnum @ 60mins. 14g Centennial @ 5mins. Weigh and crush malts. Heat water to strike temp ( 70C ). Adjust temp as necessary. Bring water to boil. Add bittering hops @ 60mins. Add aroma hops @ 5mins. Our well milled malts. Time to bring it to boil! Ice to see you. Cooling complete, time for another gravity reading before we pitch the yeast. We boiled off quite a bit of water...

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