I changed the water profile, upped the hops a little in the whirlpool to 70g eldorado, 70g mosaic, 80g eldorado dry hop.
Thinking back I upped them as I was using a hop spider. However I don't now, so the original levels might work better. Also I fermented under pressure, which would suppress the yeast character. I did add the dry hops too early and it was during active fermentation, maybe I lost flavours or gained more from biotransformation. Who knows lol, it definitely needed more aroma, I will try reducing the temp and adding them after fermentation next time.
Malts used were
60% Crisp Europils
20% Crisp Flaked Torrified Oat
10% Crisp Torrified Wheat
10% Crisp Flaked Torrified Barley