Ive done it before, works fine, but for me I like to keep most of my hoppy beers in the 5-6%. You may get a little drier beer but thats fine.
Thats exactly why I wanted to add the corn sugar as it gets me to 5.3%
Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.042
Efficiency: 60% (brew house)
STATS:
Original Gravity: 1.053
Final Gravity: 1.012
ABV (standard): 5.36%
IBU (tinseth): 40.12
SRM (morey): 5.91
FERMENTABLES:
10.5 lb - American - Pale Ale (82.3%)
1.76 lb - Flaked Oats (13.8%)
0.5 lb - Corn Sugar - Dextrose (3.9%)
HOPS:
0.65 oz - Columbus, Type: Pellet, AA: 15, Use: First Wort, IBU: 22.01
0.75 oz - Amarillo, Type: Pellet, AA: 8.2, Use: Boil for 5 min, IBU: 4.57
0.75 oz - Centennial, Type: Pellet, AA: 12, Use: Boil for 5 min, IBU: 6.69
0.75 oz - Mosaic, Type: Pellet, AA: 12.3, Use: Boil for 5 min, IBU: 6.86
0.75 oz - Amarillo, Type: Pellet, AA: 8.2, Use: Whirlpool for 20 min at 185 °F
0.75 oz - Centennial, Type: Pellet, AA: 12, Use: Whirlpool for 20 min at 185 °F
0.75 oz - Mosaic, Type: Pellet, AA: 12.3, Use: Whirlpool for 20 min at 185 °F
2 oz - Amarillo, Type: Pellet, AA: 8.2, Use: Dry Hop for 5 days
2 oz - Centennial, Type: Pellet, AA: 12, Use: Dry Hop for 5 days
2 oz - Mosaic, Type: Pellet, AA: 12.3, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min
2) Sparge, Temp: 170 F, Time: 20 min
Starting Mash Thickness: 1.25 qt/lb
YEAST:
White Labs - Dry English Ale Yeast WLP007
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-High
Optimum Temp: 65 - 70 F
Fermentation Temp: 66 F