{{Notes}}
Based on boiling {{CalculateBoilVolumeDisplay}} gallonsliters at {{CalculatePreBoilGravityDisplay}} for {{CalculateBoilTimeDisplay}} minutes, this will decrease your wort by {{CalculateBoilLoss}} gallonsliters, bringing your after boil OG to {{CalculateFinalGravityFromPreBoilGravity}}.
You were planning on an OG of {{RecipeSummary.Og}} so you are right on track. Nice job!
You wanted an OG of {{RecipeSummary.Og}}. It looks like it will be over.
You wanted an OG of {{RecipeSummary.Og}}. It looks like it will be under.
Pours one finger of foam, same color and haze. Aroma is some dank hop that quickly yields to a sweet malt. Flavor is all malt now that is more sweet bread now rather than toffee or caramel. Nucleation and body are the same. This beer is changing for the better, but I still don't think it's better than average.
Pours 2 fingers of foam, burnt orange color bordering on brown and very hazy. Aroma is dank hops. Flavor follows the nose initially and then morphs into a toffee, caramel flavor and then a slight bitter finish. Nucleation is sharp with the body being light while crisp. I'd like the caramel flavor to mellow out as I don't care for it, but it certainly has the Cal Common maltiness with a much bigger hop presence. There's no sulfur presence, unlike the last time I used this yeast. Personally, this beer is just okay as the caramel flavor is not desirable.
