Following advice from Arbour brewery I set about trying a 6g/l 60min whirlpool.

Recipe

E Bomb
Pale Ale
4.7%

82% efficiency
Batch Volume: 21 L
Boil Time: 60 min

Vitals
Original Gravity: 1.042
Final Gravity (Fixed): 1.006
IBU (Tinseth): 68
BU/GU: 1.63
Colour: 4.5 EBC

Mash
Temperature — 67 °C — 60 min
Mash Out — 75 °C — 10 min

Malts (3.5 kg)
2.8 kg (80%) — Simpsons Pale Ale, Golden Promise®™ (Simpsons) — Grain — 2.6 EBC
350 g (10%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
350 g (10%) — Wheat Flaked — Grain — 3.2 EBC

Hops (252 g)
126 g (68 IBU) — Ekuanot (Whole) 13.2% — Aroma — 60 min hopstand @ 85 °C
126 g — Ekuanot (Whole) 13.2% — Dry Hop — 3 days

Hopstand at 85 °C

Miscs
3 g — Calcium Chloride (CaCl2) — Mash
2.8 g — Epsom Salt (MgSO4) — Mash
2.8 g — Gypsum (CaSO4) — Mash
0.5 items — Protafloc — Boil — 15 min
0.5 tsp — Yeast Nutrients — Boil — 15 min

Yeast
55.6 ml — DCL/Fermentis US-05 Safale American 76.5%

Fermentation
Primary — 20 °C — 4 days
Secondary — 12 °C — 10 days
Conditioning — 18.3 °C — 30 days

Water Profile
Ca2+ 68 Mg2+9 Na+6 Cl-59 SO42- 98 HCO3- 43
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https://www.youtube.com/watch?v=wQ-Mp0w5oeI