My NEIPA is too dry

[shinth]

I have a kegged neipa right now. I am not unhappy with the recipe, it seems worth perfecting. The target mash temp was 66C but it ended up being a bit higher, about 68 or 69. Fermented at a constant 22C. I was concerned that it was going to be overly sweet. I used Nottingham, and it's soooo dry. I wanted to use the same grain bill and mash but use different yeast. I didn't take a reading because i'm a rookie so i dunno what the start or final is. Is it because of the yeast? Grain or mash? I also added a teaspoon of gypsum and 2 teaspoons of Ca Cl to the mash water

4.30 kg Gladfield American Ale Malt (5.0 EBC) Grain 1 69.7 %
0.77 kg Barley, Flaked (3.3 EBC) Grain 2 12.5 %
0.77 kg Wheat Malt, Ger (3.9 EBC) Grain 3 12.5 %
0.22 kg Caramalt (Joe White) (49.3 EBC) Grain 4 3.6 %
0.11 kg Gladfield Toffee Malt (10.5 EBC) Grain 5 1.8 %

Amarillo, Galaxy flowers and Mosaic.

Est Original Gravity: 1.066 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.7 %
Bitterness: 36.6 IBUs
Est Color: 11.3 EBC

 

[Yooper]

You don't know what the FG is? That's really important, if you want to correct any issues in the future with the recipe.

 

[MHBT]

Yes like yooper said OG and FG is important to see what attenuation you achieve without it you are guessing..But mashing higher next time is a good place to start along with measuring OG and FG

 

[Hwk-I-St8]

For a NEIPA I prefer more chloride than sulfate. Actual quantities I can't comment on because I do mine by weight.

 

[30_Ounce]

A little dextrin malt would help.