Originally Posted by Yooper
If it's "syrupy and sweet", it's underhopped (underbittered). The hops added at 60 minutes are added to balance the sweet malt. It's not a good recipe, to be honest, and that is why the beer is not that good.
Yea, adding this hops according to the OP puts you around 12-13 IBUs. That is off the charts malty.http://www.brewsupplies.com/_borders/hopsgraph.jpg
First, dextrose should never really be more than 20% of the fermentables.
Second, you need a lot more hops if you are using them at 30 and flameout. Check the chart in the link.
Third, if you don't want such syrupy beers, try session brews or lower ABV recipes. Yours is 6.5% ish with good attenuation.
Last the LME isn't to blame here, it's how you are using it thats causing the issue.
Now a few questions, are your ending with 2.5 gallons or starting with it?
When are you adding the LME? Start of the boil? End? @10 minutes?
With only a 30 minute hop addition, how long are you boiling?
What type of comercial brews do you like? What styles really appeal to you?