Canadian Blonde Idea's

[rwh]

What's gruff mean? Sounds like you used quite a lot of hops dry.

[heathen]

it smells sweet, looks pale but has a massive bitter aftertaste that i would usually associate with a maltier beer. by gruff i mean a little rough, on the palate not the refined hop bitterness that other beers ive made have. similar to a DAB. but louder, does that make sense? its a shock with such a pale beer. regards heathen

[Trough Lolly]

1 can coopers canadian blonde
160 gs corn syrup
250 gs ldme
450 gs dextrose
15 mls improzyne
racked after 15 days, 1 tblsp perle hops and 1 tblsp hallertau hops dry hopped into secondary, bottled after a week with 190 gs of ldme.

Hmmm, I'm with rwh on this one - that's a lot of dry hops against a relatively low amount of malt. If the improzyme helps the yeast in finishing off the sugars plus you've used a significant proportion of dextrose in this recipe, which drys the beer out further due to its fermentability , I'd say you'll end up with a pretty dry beer that has little malt body and that will most likely result in an unbalanced beer, which will readily emphasize the hop favour contributions from the two tablespoons of hops, not to mention the existing hop bitterness and flavour in the kit.
Not too sure what the corn syrup is in there for - it's trying to add body and mouthfeel to the beer while the improzyme is essentially doing the opposite! For the record, I'm not an improzyme fan, but that's another topic!
A suggestion for next time would be to scrap the corn syrup and boil the 2 tablespoons of hops in a few litres of water with 500g of LDME added. To get the aroma aspects out of those hops, just do a short 5 minute boil and chill quickly. Pitch that into the fermenter, add the kit and dextrose and you should have a better brew with the hops "keyed" into the malt.
//enter beergeek mode! \\
The overpowering flavours you get in dry hopped beers (eg strong grassiness in some beers dry hopped with relatively large Cascade dry hop additions) are due to bitter compounds in the hops (eg lupulone, aka beta-lupulic acid) that don't get boiled out since you're late hopping after the boil. Some oxidised hop compounds, high beta acid hops are a common culprit, form DMS which is commonly picked up as a vegetable / cooked cabbage/corn flavour in the beer.
//rant ends\\
Cheers,
TL

[heathen]

lol fair enough, i actually wasnt aware that corn syrup negates improzyne, seems ive made quite a beer of errors, still i battle on, warm regards, heathen

[Trough Lolly]

No probs Heathen - we learn by doing...
Cheers,
TL