Description:

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).

Ingredients:

• 3.06 kg pale malt
• 560 g flaked barley
• 380 g roasted barley
• 56 g Goldings, plugs, 4.5% AA @ 60 min
• 25 g Goldings, plugs, 4.5% AA @ 10 min
• Salts: 3 g CaCO3, 1 g CaSO4 and 0.6 g NaCl
• WYeast #1028

Procedure:

Source: Fredrik Stahl