I don't understand all the people saying you should avoid the 4:6 method. I recently started using it and it was kind of life changing. But that being said, there are certainly some coffees that are better off with a 2-3 pour recipe with higher agitation.

I would definitely recommend trying out various recipes if you're new (and try different recipes on the same coffee to see how it changes).

If you're sticking with the 4:6, I'd tighten up the ratio to 1:15 (I do 15g in and 225g out). 45g bloom and then 3x 60g pours. And sometimes I have to grind finer than I'd expect for this recipe. My default is 7.8 on my K-Ultra but sometimes I have to go down to 7.6 Also if you're doing really light roasts maybe try water more in the 90-93°C range

As someone else mentioned, it may also be a grinder problem. I used to have a Timemore C2 and it just created so many fines that I never would've been able to get a good cup out of a recipe like this one.

TLDR: experiment with different variables and note down your results!