Originally Posted by bbrim
That may be on the sweet end for a pale ale but the balance should become more bitter as the beer carbonates. The CO2 will add some bite. To get a nice bitterness I shoot for a BU:GU ratio between .8-.9 assuming I get 75% attenuation from my yeast. Greater or lesser attenuation will leave more or less sweetness in the beer so that will impact the IBUs you should shoot for.
Well I appreciate it.
Given the temp of the beer and the malt used, I can see why it didn't have that "bite."
I will say that after 15 days of fermentation, it smelled very good and well-developed for a young beer.
Also, this batch survived a bit of a scare from a bleach-sanitized water used in the airlock that sucked into the beer (five droplets). It hasn't affected the taste so we are certain we're in the clear and it will turn out good.
Going to bottle the IPA tomorrow and brew an Amber Ale.