Beer has maltier flavor than I expected.
Could you be more specific? I agree with all the responses above, but they address many different aspects of perception.
To me, maltiness
connotes aromas and flavors of bread, bread trust, toast, caramel, dark fruit, chocolate, etc.
, and isn't very closely related with attenuation and final gravity.
Then there's sweetness
, which I contrast with dryness and has more to do with the beer's finish. Some people (including I myself) will casually say a beer smells or tastes sweet, but if we were being more rigorous, we'd say it smells or tastes fruity, caramelly, or some other descriptor we commonly associate with sweetness. True sweetness has a lot to do with attenuation and final gravity, and it's also related to other components of the beer's profile (bitterness from hops or roasted grains, sourness, etc.
If your beer finished at 1.006, I wouldn't expect it to be very sweet unless it was underhopped. I also wouldn't expect it to have much body. But it could still be very malty, especially considering all the specialty grains in the grain bill. Maybe you mean some specific type of maltiness is too high (like it's too roasty, too caramely, etc.
). Other than that, I don't think of "too malty" as being a problem in this style, but if it's too sweet, I'd just try increasing the bittering hops the next time you brew it.