I'm sure this is covered in approx 1,000 other threads but I just need some quick reinforcement: my SNPA-like pale ale, which I've brewed unchanged for about 6 batches over 3 years, suddenly tastes too caramelly compared to the real thing. I do 93% pale ale malt and 7% caramel 60. should I drop that to caramel 40? or what do you guys do?
also for hops, I do about 25 IBUs of Magnum at 60min, 10 IBUs of Centennial at 30, 8 IBUs of Cascade at 10min, and about double that amount of Cascade at flame-out. Sound good? I know SN uses Perle instead of Centennial but I don't use Perle in any other beer I make so I've subbed Cent in. Would any hops from the following I stock be better: Tettnang, Willamette, Columbus, or Hallertau?