{{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.
It's been about 2 1/2 weeks in the bottle. I'm liking the beer, but it's not really a pale ale. It's more amber, if anything. This is the most bitter beer I've brewed in years, but it is well balanced by the malt-leaning British yeast and malts. I also unwittingly caramelized the the priming sugar which is adding additional caramel flavors to the beer. So, it's a bitter, slightly hoppy beer with lots of malt/sugar flavor and a little interesting British yeast flavor. Really nice beer all around. Not quite what I envisioned, but still really nicely done. The hops don't come through enough, though the flavor they do impart is quite good, if subtle. The hops, to the extent that they exist are lovely and so is the yeast.
At bottling, this is a dark gold, nearly light copper beer. Perhaps I should have stuck with my gut instead of messing with darker crystal malts. It is a decently malty beer, and the hop aroma is somewhat masked by that. It has decent bitterness which goes pretty well with the maltiness. I like the flavors I'm getting so far, just might prefer a bit more of the hops since they were kind of the point of the beer. What I am getting from the hops is nice--subtle grapefruit and other citrus. I guess I was going for something with a little anglo accent and this has it.
