I found this recipe on the net and would like to alter it a little to bring the bitterness down and add a little hop spice more than bitter tone. I was thinking 4 oz. Kent Goldings for bittering and 2 oz. Czech Saaz for flavor and aroma. Has anyone had any experience with these two hops. My dad recommended the Saaz, so I trust that one, but I've personally never touched the Kent.
* 6# Stone Mountain Brewery amber malt syrup
* 3# Geordie light DME
* 1# 10L crystal malt
* 8 oz. chocolate malt
* 2 oz. roasted barley
* 8 oz. Italian espresso beans
* 6 oz. Cascade hops (5.2% AA), bittering
* 1 oz. Cascade hops, flvaoring and aroma
* 15 g. Windsor dried ale yeast
* 6# Stone Mountain Brewery amber malt syrup
* 3# Geordie light DME
* 1# 10L crystal malt
* 8 oz. chocolate malt
* 2 oz. roasted barley
* 8 oz. Italian espresso beans
* 6 oz. Cascade hops (5.2% AA), bittering
* 1 oz. Cascade hops, flvaoring and aroma
* 15 g. Windsor dried ale yeast