I made this beer recently and while it was clean and drinkable, mine came out very very dry and with very low hop presence. I was hoping someone could explain what might of been the cause.
To start things off my OG was 1.043 and it fermented down to 1.004 after 2 weeks. The yeast I had on hand was OYL-004 (West Coast ale). It was just under a month old, so I made a one liter starter, and let that ride for 2 days before pitching.
I should mention this was also my first time trying BIaB...well in a cooler and besides the low FG almost everything else seem to hit number wise.
I mashed at 151f for 75 mins in a cooler with a brew bag. I use a thermapen, so I have no reason to think that the mash temperature would be wrong but I don't have other thermometers to accurately test that. I sparged by dunking and squeezing in two gallons of warm water that was taken earlier from the strike water. I had to boil the wort for 80mins because my pre boil volume was a little more than I needed, and I did wait till the 60min mark before adding my first hops. After cooling and adding the wort to carboy, I checked the OG and I was at 1.043.
I fermented the beer at 64f for 7 days, then bumped it up to 68 for 7 days. For some reason I had the idea to rock the fermenter gently to rouse the yeast every 2 or so days during fermentation. After 2 weeks, I cold crashed for 3 days and kegged. I force carbed at 30psi for 24 hour than 10psi for 5 days.
The end result was somewhat thin, minimum hop aroma and taste, with a very faint malt flavor near the finish right before it instantly disperses into nothingness. While it's somewhat refreshing and hides the alcohol under the seemingly no taste, it's just not enjoyable to drink. Any ideas of what I did wrong?
