So...I made 12gal batch with recipe close to the above screenshot. The bitterness worked out as planned, but it needed WAY more hop flavor... there was almost none... just bittered malt. however, the wife likes it. So, mission accomplished. With 'my half' of the batch, I dry hopped 1.0oz aus galaxy for 2 weeks and 1.0oz Citra for 1 week. Aroma is excellent and it has helped the flavor along, but the beginning malt flavor is still too bland/strong for my liking.
Going to experiment with making a tea from some specialty malt (cherrywood smoked malt.... tastes like bacon) and adding that in to the keg. It won't make it any less malty, but hoping it will add some depth to the pure 'pale malt' flavor that's there now. Will report back.
serving: Towhead Blonde, Skipping Stone IPA, Buckwheat, Wheatmister Abbey
cask: Skipping Stone IPA, I2-PA (Black IPA), 1 Year Kellerbier
fermenting: I2-PA (dry hopping)
planning: Porter, Imperial IPA