Hi all, I wonder if you could help me troubleshoot and improve a recipe I brew a few weeks back. 74% Maris Otter 11% Munich (10L) 3% Carafa II (400L) 11% Torrified wheat 2% Flaked barley (not sure what this is doing here) Mash temperature was ~155F/68.5C (was supposed to be 149/65 but I misread the notes on brew day). Hopped using EKG and Fuggle one first-wort bittering addition and one at flame-out for ~22 IBU. ~1oz EKG first wort ~1oz + 1/2oz EKG + Fuggle flameout. The yeast was wyeast 1469. pitched from a 2 ltr starter. Fermentation temperature ~66F/19C. I thought over-pitching slightly will help with the fact that I don't have means to properly oxygenate the wort. On primary for 2.5 weeks before bottling. Conditioned for about 4 weeks so far. OG was 1.052 and finished at 1.017 (was expecting 1.014) My experience evaluating beer is very limited so it is difficult for me to identify issues. I like the beer and how it tastes, I like the complexity from using this yeast. I feel it could use a bit more bitterness. I am fine with the level of aroma and flavor. The beer's body is just too big, I assume this is due to the mash temperature and the flaked barley? A comment I got from a friend who doesn't know much either, but tries hard to be helpful, is that the malt flavor is too potent... I think he is right. I have used Carafa in a stout I brew before, and I was not able to feel the flavor that predominates in this beer. Do you think the light Munich malt may be the culprit here? What changes would you make?