Originally Posted by Beerens
When tasting a beer there is usually a beginning, a middle and an end to the flavor. The beginning and middle have flavor, but the end is empty. I want a great finish to the beer, so when you are done you have some flavor left on the pallet.
Yeast used ? California Ale tends to ferment very dry, which can harm the overall "fullness" of the beer. Is the body also thin ? Your malt bill seems sound to me, so maybe a more flavourful and less attenuative yeast strain would do the trick (wy1318, 1187, etc.).