{{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.
overall great flavor - not sure if the lactose is adding to the beer overall. harshness from the malt is not coming through but it wasn't coming through before the lactose was added... vanilla flavors and chocolate come through along with some roasted notes. the beer needs more body and alcohol. - next time increase 2 row and increase mash temp.
Added vanilla beans on 2/3 and half lb of lactose. Bear was at 1.01 sg prior to added sugars. Racked to secondary. Bottle on 2/10
tasted today - 3 days after the batch was brewed - and the beer is tasting great. krausen has retreated into the beer and the gravity is measuring at 1.012 before adding the milk sugars. great malt character and roasty, chocolatey notes throughout. A lingering hop bitterness is noticeable on the back of the palate. I'll let fermenting continue at 66 -64*F till 1/27 and then increase temp to mid 70s till 2/1. On 2/1 take gravity reading and tasting.
