{{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.
Beer pours with almost no foam, black and opaque. Smell has the tang of the yeast, iron, and toasted malt. Taste is the same, maybe almost a soy sauce flavor; it may just be me but I always find that milk stouts have a hint of soy sauce flavor. The beer has a sharpness to it from the carbonation due to nucleation in the mouth. I don't know what is going on with the foam on this one. Taste is where it should be, especially with the yeast. The body of the beer feels a bit thin, maybe due to low carbonation. For a milk stout, I give the flavor 4 or 5 out of 5, but the strange carbonation takes her down to a 3.
Opened another bottle and the foam is totally fine. I'm deducting a star for the the thinner body than I wanted. I would probably mash another degree hotter or throw in some carapils to add body next time. The flavor is the same on this bottle, still very good.
