Honestly, to me, it tastes like you'd expect. Very little caramel sweetness, crisp bread like malt in the background. There is a hint of sweetness that comes from the LME. LME isn't as fermentable as DME or a all grain wort, and always leaves a sweetness to my palate. If you boil it, it's even less fermentable, and can taste downright caramelly. I'm guessing that's what you're getting. I always get overly sweet/malt flavored beer from boiling liquid extract. As for the hops, fresh, this beer is hoppy on the nose and in the flavor, for an American pale. The bitterness is medium to medium/firm, but not overly so. I gotta ask, did you let the hops steep in the hot wort for ~30 mins before cooling? With all the late hops going in at flameout, it needs that rest to contribute flavors and more aroma. Without that, you'll just get the aroma of a "0" min addition. The whirlpool helps with this too. What I do is as soon as I kill the flame, I slowly swirl the wort into a good spin, throw in hops, get the whirlpool going again and cover. I check temp every 5-10 mins and get the whirlpool going again. After 30 mins (or before it gets below 180 F), I begin chilling the wort.