{{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.
12oz bottle poured into a snifter at 43°. Color is a deep amber with a slight haze. Carbonation is good producing a thin tight head. Aroma is sweet with a little Belgian fruit. It has a medium body with a crisp mouth feel. Flavor is mildly sweet with Belgian yeast given some fruit and a hint of spice. After taste is clean with a touch of bitterness and a bit of the fruit hanging on. Overall it hits what I wanted, I may look onto a new yeast this seems to have lost a bit of the Belgian notes it gave in the first run (batch 33). I think I'll stick with this recipe for my Belgian Dubbel, maybe cut the corn sugar a little and bump up the malt.
