Originally Posted by Soulrebel
Cream Ale is 15-20. I wouldnt consider that butterscotch candy sweet. Has anyone ever done a "No Hop" or less than 10 IBU brew?
That's because the OG is low. Lambics are often hopped at less than 10IBU, but they're not sweet either. Then again, I had a barleywine a month back that was fairly sweet and hopped to 107IBU. Lots of factors are at play here.
Like mentioned above, you want to geta ratio of BU:GU that is low, maybe 1:4 or lower, and you want the rest of the recipe to support a solid malty sweet flavor. Think low to moderate attenuation, crystal malts, maybe backsweetening if you keg, etc.