I made a Citrus IPA a month and a half ago with 3 oz of Sorachi Ace hops (1 ounce added at 60, 30, and 20 minutes) along with some lemon peel at flameout.
A friend of mine was over while I was brewing last week, and we gave it a sample from the keg.
It has a great flavor to it (similar to a malty Little Sumpin Sumpin), but there is definitely a lot more malt present than hops.
I plan to dry hop it in the keg some more to boost up the flavor, but I’m afraid that if I keep throwing Sorachi at it, it will basically become 'Lemon-ale".
What do you recommend to put in, and how much?
Cheers!