{{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 clear, slightly darker than straw with 1 finger of foam that has a tough time forming and tougher staying together. Aroma is mostly sulfur but there is a yeast/bread dough edge to it. Flavor is initially sulfur but that quickly drops out to a malty flavor that is best described as almost chocolate but more just wheat bread; there is a noticeable lack of Belgian phenolics. Body is medium and carbonation is quite sharp given the lack of head. Overall, this is good first attempt as I really enjoy NA beers but they are expensive for what you get, especially with the craft ones, and the flavors always seem to be off no matter which I try. The yeast needs to change to get rid of that sulfur so I will switch to a dry yeast. Also, I need mix up the grist to get more head retention. 2 stars for now.
