Beer Style: Dry Stout (13A)
Recipe Type: all-grain
Yield: 5 US gallons
I had the same problem with this as with Berghem Beamish---to sweet and too much hop aroma (even a bit "grassy"). The same comments as above apply, and maybe some other hop than Goldings should be used. The roasted character was right on, though.
I chose #1028 instead of #1084 because of the higher attenuation. It's still to sweet, so I probably need to lower the mash temp to 63C (or use a step mash similar to the one above).
Single infusion 1 h 45 min @ 65C. Total boil time: 60 min.
Fermented with WYeast #1028 at 20C. Closed fermentation in primary for 9 days and secondary for 11 days.
Source: Fredrik Stahl
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