Sweetness

[ptangyang]

Hi all. New to the site, and I come with an issue I'd appreciate some advice on

Noob looking to up the perceived sweetness of my apa. I'm in the upper range of IBU and want to balance it out a bit better. Am mashing in at 68 (94% pale, 5%tw, 1% Munich), have upped my chloride rate, but want to keep the SRM down to 2 or 3. What I'm after is that bear republic sweet note. Any additional malt (or anything else) suggestions? I've tried stopping at 1014, but not really delivering as I guess all the sugars are secondary fermenting.
Thanks!

 

[unionrdr]

A small amount of vienna malt might do the trick.

 

[watersr]

I'd add a little crystal 20

 

[Yooper]

I'd add a little crystal 20

I think that would be the ticket- caramel/crystal malt is really the way to get residual sweetness in the beer.

It would be hard to use 7% crystal, though, and still keep the SRM to 2-3! That's "base malt" color.

 

[unionrdr]

Come to think of it now,I did use a 1/2lb of crystal 20 in the mash for my Hopped & Confused hybrid lager. It does give a sort of Euro malty sweetness...just a little.

 

[ptangyang]

thanks all - seems malty tweaks is the way forward