Too sweet for a mid-low gravity beer

[sksquibbs]

Was thinking of using .5# of Carmel 20 and .5# Carmel 60, or roughly 1# Carmel 40 in an APA. The mash would include 10# 2row 1.5 Munich as the base. shooting for low 50s IBU and OG in the high 1.050's @ 155 single infusion mash. Any opinions I this would result in too much residual sweetness. I've been using us-50 yeast and been finishing on the dryer side of the spectrum.


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[Teromous]

I wouldn't use that much caramel malt.