Help with recipe?

[GermanBlood]

Hi, I tried to make a partial mash mac and jack african amber clone, with the following receipe:

2.5 lbs Gold LME

Partial Mash @148-160 degrees for 1 hr:
5 lbs Pale 2-row
1 lb Crystal 80L
0.5 lb CaraPils
1 lb Munich 10L

1 oz Chinook @ 45 min
0.5 oz Cascade @ 15 min
0.5 oz Cascade @ 5 min

Wyeast 1084 Irish Ale


Followed all the typical process I have been doing for partial mashing before, but after a long wait time (over a month since brew day) the beer just isn't tasting "good". Seems "cloying", or a "bad bitter" not the hop-bitter that I love in most pale ales. Only thing I'm guessing is the Chinook Hop package was opened (in the freezer with a paperclip) for about 8 months, but I doubt that was really the factor. All grain was freshly ground before mashing.

Suggestions on where my receipe may have gone wrong?

Thanks...

 

[BrewBrain]

Don't know if this will help, but I remembered this in the recipes section:

Recipe

 

[GermanBlood]

That receipe you listed is what I based my receipe on, I suppose I should have asked over there...