NZ Cascade hops used. NZ Malts
Base for experimenting with dry hops. Bittering hops only with dry hop additions later. Some oats and carapils for body and head retention.
Bason on Da Yoopers House Pale Ale which I found to be balanced but too malty. Cut back Munich by 75% and the Vienna and Crystal Malts by half. Added 1lb Pale Malt to increase OG. Moved hops from boil to flavour/aroma to bring the IBU down and match the reduced ABV. Changed the 10 minute addition from 1oz to 0.5 oz to drop the IBU slightly, recipe estimated 6.3AAU for the hops but I received 7.5AAU