So, for a local competition i scaled down cheese's carmel cream ale recipe. The reason i did this was i needed it to be a session beer and by definition it needed to be lower than 4.5% ABV if I am not mistaken. So i used some handy dandy chart I saw some where and promash to figure out the grain bill and how much i needed to lower the hops by to keep the recipe the same. Well, i am here to tell you that didnt work. I used 6 gallon instead of 5 and even lowered the ingredients. The malt flavor is just as good as the unmolested recipe, BUT, the hop utilization from useing more water and less grains led to a crazy bitterness. This bitch is going to have to age for some time I am thinking.
For the record, i entered it in the English Mild category as it is not a cream ale due to the use of vanilla, so i suppose technically it is a spice beer, oh well, i still ended up with a 31 out of 50 on the BJCP scoreing.