The recipe I started with was Briess' Final Course recipe.
But rather than get all of the varying specialty grains I stuck with one of them.
Of course, that could be my potential problem... I need more specialty flavoring so to speak.
I see these issues:
1) I added table sugar to boost the alcohol... but this could be a reason for the strong moonshine-esqu taste
2) The recipe uses more than enough malt as it is... didnt need the sugar
3) It fermented at a higher than desired temp (75-79 f)
4) Its not carbonated yet and isnt ready (watery taste)
5) I used a vile of yeast for 5 gallons in a 2.5 gallon Mr Beer (I fillled it to 2.5 gallons)
The hop ratio was simply a divison of the recipe.
Now with the 5 gallon recipe in the OP, I used 1.5 oz of hops, 1/4 morw than called for.
The differrences in the 2nd batch, other than being double the volume...
1) Used Pilsner LME vs Amber
2) Increased the hops a 1/4 ounce
3) Did not add sugar
4) Fermented (still in bucket) at 68 f
Last night I made another batch in the Mr. Beer keg, so now I have 7 gallons total fermenting.
1) used 3.3 lbs of Pilsner LME
2) used 1.5 lbs of steeped Caramel/Crystal 60L left over from the freezer
3) it was hopped with 1 oz of Kent Goldings (decided to just use it all)
4) 8 oz sugar, cane
5) poured in on the yeast cake in the Mr Beer barrel (I actually dumped half the yeast cake first)
6) began fermenting at 68 for the next 2 weeks.
One of these days my wife is gonna tell me to cut it out... probably about the time I start converting the entire garage into a brewery.