I used 8 lbs. of extra light LME, 1 lb. Crystal 15L with 0.5 oz of Magnum hops for the 60 minute boil. Added 2 oz of Mosaic hops at 10 minutes and 1 minute. Five days after brewing I DDH with 4 oz. of Mosaic.
The batch fermented for 2 weeks and has spent 8 days in the bottle being conditioned. Based on the hops I expected more juice flavor in the beer instead I got something else. Here is a snippet from a reliable beer drinker: “pine winter melon dough caramel smell. Perfect carb with the slightest of slight fizz on the tongue. Soft toasted malt flavors with slight sweetness from malt. Balanced hop bitterness with a little spice and herbs going down. I agree not juicy at all but compares to a Sierra Nevada style ipa. I think it’s excellent. I’d drink it again!”
While pleased with the effort and his review of the beer, where do I add to get a bigger juice flavor with adding fruit to the boil? Should I have used more hops at the first addition?
Everything else about the beer seems spot on per the recipe but expected a bit more citrus/tropical flavor. Suggestions for next time?