I made a pale ale that fermented out much lower than I had planned - down to 1.006 (I know why it happened, but its not the point of my question so I'll just leave it at that). This was supposed to be a nice balanced APA with about 35 ibu and 5.5% abv. Since it fermented out so low, Hopville calculates a 6.9% abv for what I expect will be a very dry beer (NTTAWWT).
I don't mind dry beers, but am wondering whether a more experienced brewer might add some lactose at bottling? I want to bottle tomorrow (Sunday) and am just looking for some thoughts from those with some experience. I know it will be a decent beer either way, and don't want to overthink this, but I really wanted a nice, balanced, easy-drinking APA. Have researched the issue, and am thinking about adding 8 oz. of lactose with my priming sugar.