Take a look at the recipe below, and tell me what I can do to adjust the sweetness from the 33% of caramel malts. The grains are already mixed. Will 84 IBU's be enough to balance?
10 lbs. American 2-row
4 lbs. American Caramel 10°L
1 lb. American Caramel 40°L
.75oz. Galena (10.1 %AA) 60min
.75oz. Chinook (10.7 %AA) 20min
1oz. Pride of Ringwood (11 %AA) 10min
1oz. Simcoe (11.9 %AA) 3min
1oz. Czech Saaz (2.6 %AA) 1min
1oz. Crystal Whole (4.6 %AA) Flameout
2oz. Crystal Whole (4.6 %AA) Secondary 5 days
1oz. E Kent Goldings (5.5 %AA) Secondary (after Crystal) 7 days
Yeast : White Labs WLP009 Australian Ale
10 lbs. American 2-row
4 lbs. American Caramel 10°L
1 lb. American Caramel 40°L
.75oz. Galena (10.1 %AA) 60min
.75oz. Chinook (10.7 %AA) 20min
1oz. Pride of Ringwood (11 %AA) 10min
1oz. Simcoe (11.9 %AA) 3min
1oz. Czech Saaz (2.6 %AA) 1min
1oz. Crystal Whole (4.6 %AA) Flameout
2oz. Crystal Whole (4.6 %AA) Secondary 5 days
1oz. E Kent Goldings (5.5 %AA) Secondary (after Crystal) 7 days
Yeast : White Labs WLP009 Australian Ale