« on: March 25, 2013, 09:51:51 AM »
If you are looking for a "cleaner" flavor, how about simplifying the recipe and bringing the gravity down a bit. In particular, I would knock out the flaked wheat. By some quick calculations, the 11# pale malt, 12 oz Munich and 8 oz carapils alone give you something in the neighborhood of 1063, depending on your setup. That seems like a nice starting point. Also, Beersmith gives me significantly higher IBUs than those you provided. This may be the formula, but it raises the question of whether you are using pellet hops or whole. I could see that many whole hops "muddying" the flavor a bit.
Personally, I have found even an ounce of Simcoe dry-hopped for just 3 days provides a nose-full of aroma (at least with a relatively light ale), so your dry-hopping schedule does not seem to be a problem - if anything I'd hold back a bit, but that's just me. I can't help but wonder if the issue may at least in part have something to do with the grain bill. In short, I agree with repo - I'd drop the gravity 10 points on the next batch, and the easiest way is to lose the wheat and corn sugar. Good luck!