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what kind of hops and how much? You may need to increase the IBUs. Also, what is the extract made from? Check to make sure it is a 2-Row and not something with more malt backbone (i.e. Pilsner) You also may want to find a higher attenuation yeast strain.


The "malty" taste can come from burning the sugars in the beer. When you slowly pour in the LME, vigorously stir the boil to avoid pooling on the bottom of the kettle.


I'd say Amarillo. It's a west coast hop but not quite as widely used as Cascade. You could try Simcoe, as well, for the same reasons.


Did it pssst when you opened the bottle? I leave my bottles one week at ferm temperature, then 3 weeks as cool as possible to help the CO2 get absorbed in to the beer to make it fizzy.

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