Did I keg my amber ale too soon?!?!!?

I'm wondering if I kegged this beer too soon or maybe my recipe needs tweaking? The flavor seems very 1-dimensional and muddy. There are no off flavors at all. Any suggestions on aging this perhaps for an addition month before I put it under pressure in the frdige? I kegged it about 2.5 weeks after primary and sittign at 40f. If it is still green will it improve with age under pressure at that temp?

Here is the recipe:


Type: All Grain
Date: 2/1/2012
Batch Size: 5.50 gal
Brewer: Klamz
Boil Size: 7.08 gal Asst Brewer:
Boil Time: 60 min Equipment: Jay's Setup
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 79.00
Taste Notes:


Ingredients

Amount Item Type % or IBU
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 66.96 %
1 lbs 10.4 oz Munich Malt (9.0 SRM) Grain 14.73 %
10.4 oz Caramunich I (Weyermann) (51.0 SRM) Grain 5.80 %
10.4 oz Crystal Extra Dark - 120L (Crisp) (160.0 SRM) Grain 5.80 %
7.2 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 4.02 %
4.8 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.68 %
0.25 oz Magnum [13.50 %] (60 min) Hops 10.9 IBU
0.40 oz Simcoe [12.20 %] (20 min) Hops 9.5 IBU
0.50 oz Simcoe [12.20 %] (10 min) Hops 7.1 IBU
0.50 oz Chinook [13.00 %] (0 min) Hops -
0.10 oz Simcoe [13.00 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale



Beer Profile

Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.80 % Actual Alcohol by Vol: 5.74 %
Bitterness: 27.6 IBU Calories: 260 cal/pint
Est Color: 17.1 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body Total Grain Weight: 11.20 lb
Sparge Water: 5.38 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Light Body Step Time Name Description Step Temp
75 min Mash In Add 11.20 qt of water at 168.9 F 154.0 F
10 min Mash Out Add 5.00 qt of water at 205.1 F 168.0 F



Created with BeerSmith

What was your fermentation temp?

I'd carb it up and get it cold. The flavor changes greatly when you do those things.

I don't see anything wrong or unusual in your recipe or method at first look. There is no reason why you need to wait any longer to start getting it ready to serve.

May just need to wait. Muddy is an off flavor. Is you beer clear? Yeast, protein haze can muddle the flavor profile. As for the recipe, I would ease up on the specialty grains. Especially when you use munich instead all 2 row for base malt. Specialty grains should be under 10% of your malt bill. You have 18%, not including the munich (which can be used as a base in german styles). What happens is too much competing flavor and unfermentable sugars, which can pose a problem, especially with a higher mash temperature, your 154. Research the recommended additions of specialty grains, and keep in mind that when they say up to 5% for this, up to 8% for that, and up to 4 % for that, it does not mean you should add the maximum of all of them.