So i’m still brewing extract, and I’ve been kind of interested in maybe sorachi ace and palisade.
I’ve heard mixed reviews of sorachi for bittering, that it can add maybe a buttery or overly sweet flavor. If I were to keep the bittering charge around .25 to .50 oz for a five gallon batch would that produce an overly buttery flavor?
I’m thinking the malts used will be NB Gold LME with maybe some caramel 40 for steeping. I’ve like this combo so far in a few IPA’s.
I’m also intrigued by the flavor profile of palisade and thinking of splitting 1 - 1.5 oz at 10 and 5 min additions for flavor…possibly tossing the other .5 oz or so of the sorachi in to gain more of the lemon flavor with less ibu.