As my 3rd batch until I started homebrewing, I designed a APA, using:
munich malt (16%)
caramel 40 (8%)
Galena hop (13% AA, bitterness) (60min boil)
Cascades hop (aroma 15min)
Safbrew S-33 --> I used this yeast to restart a stuck fermentation batch
According to beersmith, the IBU was supposed to be ~70.
While taking the OG (1.060), I tasted the wort and it was REALLY bitter, wondering if it was too much!
Fermentation went fine and I bottled the batch 16 days later, with a FG of 1.020, which is a little higher than expected (BS = 1.017). BUT, my concern is that when I tasted the flat beer, the high bitter taste was almost gone.. it was like a "normal" beer..
What could lower the bitter taste?