Did you record which hops you used, did they particularly high co-humulone?Honestly, according to the recipe I 'designed' (using that term loosely) it was supposed to be about 43 IBUs but it tasted like 143 IBUs. I nearly fell over when I had my first taste test and I will attribute it to the completely unnecessary FWH addition. I don't think this style requires any boil additions, on the second batch I didn't add any hops until whirlpool at ~66 degrees, from there I followed the same dry hop schedule. That second batch still had some bitterness just from those additions, fortunately nothing harsh and once I blended the two I reckon it puts it in the 50-60 IBU range, still a little on the high side for the style. Pretty happy with the malt profile and I pushed the calcium chloride in the water. Even though the London Fog Ale was a beast I think I'd use something cleaner that drops out next time..