I used 90% Pale and and 10% Vienna in my Lite APA recipe. It was 1.043 OG with ~37IBU from a blend of cascade and columbus. The bitterness was overpowering and harsh. There are definitely some things I could do to improve on it. I wanted it to be light and crisp so I mashed relatively low, 152F, but i think the combination of the medium/low saccharification temp combined with non-existent specialty malts made it far too dry (plus I used WLP001). The next iteration will likely be mashed at 156-158F include some specialties and probably an IBU level in the mid-upper 20s.
Maybe come spring I'll give this one a try again. I'd also like to do some trials of different hops in light bodied beers to see which ones play the best in a beer with relatively little malt backing. Any ideas on hops to include would be helpful.
