Originally Posted by kombatkoala
Yes the recipe was for the White - thanks for the tips, I will calculate out some extra DME.
If I was to use the rest of the DME to bottle condition, would I need to decrease the priming sugar?
Hmmm...now 100% sure what you mean by that phrase. What I would do is:
1. Add enough fermentables to the recipe to hit your target OG.
2. Add enough hops at 60 minutes to hit the 35 IBUs
3. Use an appropriate amount of priming sugar / DME based on your final volume of beer (use what normally works for you). The amount of priming sugar is not dependent on the amount of fermentables you use in the actual recipe.