I second the sugar suggestion, something like ~10% table sugar by extract is what I usually aim for. I also like to keep the crystal/caramel malt to a minimum to further reduce the sweetness. I don't go too high with the gravity, mid-low 1.070s is plenty, more than that and it may need too much time and you miss the fresh hoppy window and it starts tasting like a barleywine.
I like a bit of gypsum in the water/wort to up the sulfate content. Then just load in your favorite hops, ~100+ IBUs to bitter, a few ounce at flame out and a few ounces for dry hops usually does it (my last 5 gallon batch had 1 lb of hops). I like Simoce/Amarillo/Columbus, but there are loads of hops out there to try.
Ferment with a clean yeast like 001/1056 in the mid-60s, and force carbonate if you can (the sooner you are drinking it and the less oxygen exposure the better).