I'm far from an expert on the technical issues around brewing and have only done around 30 Grainfather brews. My observations are that the recipe seems to have done well to achieve the gravities that resulted in a 4%ABV. With 3.3kg of malts, and those numbers, I wouldn't have thought that there would be much in the way of unfermented sugars to add much of a malty profile. Add 100g of hops to the equation and is this enough to weight the overall profile towards being a hop forward beer? One thing that destroys my view is that there was malt flavour to begin with.........
I quite like the sound of the recipe (but with all grain malt instead of the DME - just a personal preference) and might try it but my expectation wouldn't be to have much in the way of a malt presence.
I quite like the sound of the recipe (but with all grain malt instead of the DME - just a personal preference) and might try it but my expectation wouldn't be to have much in the way of a malt presence.
