Cigar For Lighter Beer Styles

[Branzig]

@Branzig : Is this in contrast to the west coast styled IPAs? I don't find them bitter despite being high in IBUs.

The defining characteristic to any IPA, at least to me, is bitterness. High alcohol content is there as well of course. I suppose you could be referring to a more European styled IPA (think double IPA or "Imperial" IPA). They are definitely more on the bitter side than "American" versions. But all IPA's are what I would consider to be bitter.

A couple of my favorites are: Elysian's Space Dust, Stone's Ruination, Sierra Nevada's Rye and Torpedo, Lagunita's IPA, and of course Dogfish Head 90 Minute

[rodwha]

@Trey: I didn't find it on CI.

[HIM]

@Branzig : Is this in contrast to the west coast styled IPAs? I don't find them bitter despite being high in IBUs.

West coast IPAs are very dry. Mashed real low and many times brewed with a grist of just base malt to help dry the beer out. They also tend to push the late kettle and dry hop additions higher. As you noticed with your brews, the hop bursting is what gives the high IBU and big hop character without a lot of bitterness. Personally its my favorite way to brew hoppy beers.

The defining characteristic to any IPA, at least to me, is bitterness. High alcohol content is there as well of course. I suppose you could be referring to a more European styled IPA (think double IPA or "Imperial" IPA). They are definitely more on the bitter side than "American" versions. But all IPA's are what I would consider to be bitter.

A couple of my favorites are: Elysian's Space Dust, Stone's Ruination, Sierra Nevada's Rye and Torpedo, Lagunita's IPA, and of course Dogfish Head 90 Minute

True to style English IPAs should have less bitterness than American IPAs and bigger malt character. But I think the bigger hop character of American IPAs gives the impression of a smoother less noticeable bitterness.

[rodwha]

West coast IPAs are very dry. Mashed real low and many times brewed with a grist of just base malt to help dry the beer out.

How low of a mash temp is typically used? I've generally pushed for about 153* and I use about 5% crystal malts for color and a mild flavor contribution, though initially I was using about 15%.

[HIM]

How low of a mash temp is typically used? I've generally pushed for about 153* and I use about 5% crystal malts for color and a mild flavor contribution, though initially I was using about 15%.

90min mash at 148-150f does well. 152f is sort of the compromise for alpha and beta amylase with the former working at higher temps and the latter at the lower end of the sachh range. While the beta will work at lower temps it takes longer without the alpha helping chop up the starches so a longer mash is needed for full conversion.
I think your spot on with the crystal though. 5% is a good amount to help with color and head retention without adding much in the way of body.

Back on topic of the OP... I think lighter sticks should pair well with lighter flavored beers. While a west coast pale is pretty light I'd say they're big on flavor and can easily dominate a milder stick. But something less assertive like a blonde, hef, cream, or a helles lager are probably easier to balance if the two profiles go well together.