Coopers Partial Mash Best Bitter - Best Bitter

I brewed and mashed the grains for a full mash. Following the sparge I soaked the mash in two gallons of water and cooled, using ice, the secondary wort. Heated the can of coopers and added that to the cooled wort. Combined all into a primary to 5 gallons and pitched yeast.

It's a little hoppier than expected but is tasty with a slight malt on the finish after a week. <add notes over the weeks>,
Week 2 taste, smooth, hoppy in the middle with good smooth finish, malty up front, a little sweet on the cheeks. The nose a sour malty, but it's not bad.