The subject says it all. I think it’s a water issue but I’ve also read that it may be contamination (bad bugs chewing up residual sugars that would otherwise have lent themselves to a more flavorful beer). I’ve brewed the Pattersbier, Oatmeal Stout and Sierra Madre recipes from this site as well as a few ESB’s and all across the board I have the same issue of very low pronounced hoppiness/ maltiness. I don’t even drink the beers I brew. Not because they’re spoiled or undrinkable but because they are flat out boring…
They’ve all been All-Grain batches using purified Alhambra water. They’ve all been in spec as far as OG/FG. I’m not using DI or distilled water.
I’m also sort of wondering if it’s a mash temperature issue?
Bottom line is I have no idea what it is but it’s a very frustrating problem to have since I can’t seem to put my finger on it. Thanks in advance for any mentoring anyone can give me.