So I made a dunkelweizen recently from an extract with specialty grain kit. The recipe called for 8lbs of Wheat LME, .5lbs of 66L Caramel Wheat, .25lbs of 488L Carafa III and an oz of tettnang.
I steeped the grains for 30min @ ~150-155F in 1.5gal water. Then removed the grains, added a gal of water and brought to a boil. Killed the heat and added 4lbs of extract, the hops, then boiled for an hour. At about 15min, I added the other 4lbs of extract.
Once complete, I chilled, added top-off water to ~5.5 gallons, aerated, then pitched my 1L starter (both wort & starter ~70F).
Saw nice fermentation within 24hrs. Krausen got up to the neck of my 6.5gal carboy. Fermentation temp started at about 70F and peaked at about 75F.
Left in primary for 3 weeks and bottled this past Sunday.
Today, I decided to open one to see how it was coming along. I was really impressed with the nice, creamy head that lasted forever. Nice color. It smelled great as well. Then it hit my mouth and it tasted like I was drinking carbonated water. It had virtually no taste at all. Zero mouthfeel (except for the carbonation fizz).
So, I'm stumped. I can see this happen if I was mashing, but how does this happen with extract?