Hello folks, I just had the first tastes of my latest beer, english brown ale, and its pretty disappointing. Heres the recipe: 4 Kg Pale Ale 0.5 Kg Caramunch II 0.25 Kg Caraaroma 0.25 Kg Caraamber 0.25 Kg Special W Weiermanns 0.25 Kg Flaked Oats Mashed with 16 liter for 45 min from 68C to 66C. Tried to mash out by adding 4.5 liter 90C water, rested 10 min and the temp after the 10 min was only 66C. Batch sparged with 10 liter at 80 C 60 min boil with 20g 6.4% Goldings and 1 tablespoon irish moss boiled 60 min and another 10g 6.4% Goldings boiled 15 min. WYeast 1084 Irish Ale pitched at 25C and fermented for 2 weeks primary at 15C. Bottled and placed at 25C for 2 weeks. 14.5 Plato OG, 5.2 Plato FG Brewhouse efficiency was my 68% on this one. Average is 65%. I had been blaming alkalinity in the water for previous harsh flavors, so this time I pre-boiled and decanted the water. Added 0.5 tsp CaSO4 and 1mL CaCl 33% to water. Harsh bitterness is absolutely not a problem with this one. The beer has almost no bitterness and tastes flat alot like the sweet wort does after extraction. When pouring it makes a good head and it has constantly small bubbles coming out of solution, but it tastes flat. When the beer is turbulent entering the mouth it tastes true to its style, but after a short moment in the mouth it takes on a strong (what I consider) oxidized flavor, and the aftertaste stays the same. What did I do wrong? Thanks for your thoughts.