NO foam on my Dry Stot ----- any sugestion will be appreciated!!!!

Hi there from Spain,

I'm a novice home brewer and I just tasted a dry stout recently brewed with mixed results. It is creamy, strong toasted coffe flavor (may  a litle too much) good bitternes and flavor, but it has no foam at all!!!!

Any thoughts onf what may had happened there?

Thanks in advance to all!

according to the following recipe I've got in the cloud:

batch of 23l

0,51 kg Munich Malt (17,7 EBC) Grain 2 13,1 %
0,43 kg Black Barley (Stout) (985,0 EBC) Grain 3 11,1 %
0,26 kg Roasted Barley (591,0 EBC) Grain 4 6,7 %
0,25 kg Wheat, Flaked (3,2 EBC) Grain 5 6,4 %
2,46 kg Pale Liquid Extract (15,8 EBC) Extract 6 62,8 %
16,61 g Northdown [8,50 %] - Boil 60,0 min Hop 7 13,3 IBUs
11,63 g Challenger [7,50 %] - Boil 60,0 min Hop 8 8,2 IBUs
8,31 g Chinook [13,00 %] - Boil 60,0 min Hop 9 10,2 IBUs
12,46 g Northdown [8,50 %] - Boil 45,0 min Hop 10 9,1 IBUs
1,00 tbsp Irish Moss (Boil 10,0 mins) Fining 11 -
0,50 tsp Yeast Nutrient (Boil 10,0 mins) Other 12 -
1,0 pkg Irish Ale (Wyeast Labs #1084) [124,21 ml] Yeast 13 -

Could be any number of reasons. Do you keg, or bottle? Does it taste like it has sufficient carbonation? How long did it ferment ... and what were your pre- and post gravity readings? Aside from the aesthetics, I would rather have a cold pint of beer, than a half pint with three inches of foam. If you keg, you can always add a few more minutes of C02 if the beer tastes flat. Hope this sparks an idea.

Thanks for the reply!

I bottled with a 108 gr of dextrose syrup that I prepared.
OG 1,059
FG 1,012

Carbonation i very mild;  i've tried a draft guiness tonight and the carbonation seems similar, the mouthfull of the guiness is a lot more complex.