I was gonna make a belgian white with some cooriander seed. I have never used it before whats a good range from least to use and get some flavor or whats too much. I'm sure it depends on your taste, I guess I'm looking for a rule of thumb when using cooriander.
I personally use 1 Tablespoon of coriander seed in making my Wits. 1 Tablespoon weighs less than 0.2 ounces. This amount provides a noticeable but subtle flavor; coriander provides a citrusy flavor. I have seen Wit recipes which listed 0.5 ounces (and sometimes even more). In my first Wit I used 0.5 ounces of coriander seed (freshly cracked) and that beer had an overwhelming taste! At that amount it was not a citrusy flavors but something else all-together. I suspect that the amount of flavor you obtain from coriander can be dependent on: · The type (i.e., ‘regular’ round coriander vs. Indian coriander seed which is oblong) and using seed vs. previously ground coriander. I have had consistent results (in terms of amount of flavor) by using coriander seed I purchased from homebrew vendors (e.g., Brewers Garden brand) · How coarsely you crack the seed. I obtain a ‘good’ crack using a pestle and mortar. · How long you boil the coriander: I add my coriander with 20 minutes left in the boil. I have seen recipes which call for only 5-10 minutes of boiling time. Cheers!
I used 0.34 ounces of freshly crushed Indian Coriander (not the round kind grocery stores usually have) in a 5.1 gallon batch a few months ago and felt the flavor was right on. Added with 5 minutes to go in the boil.
similar to the two previous post, i use 1/4 oz with 5 min left in the boil and have been very happy with the results. also getting indian coriander is important. here is picture, indian is the one on the left.
I have also seen .3oz in a lot of recipies, but it will also depend on the freshness of the seed. If you're using the corriander that has been in your spice rack for ten years you may want to add more.
Cooriander? I take it you are Canadian, eh? (Sorry, couldn't resist.) I've used a quarter ounce in wheat beer before and I thought it was about right.
Good advice. I'd maybe add a little less to my wits, but to each his own. I'd say use the Indian form if you can find it, and as fresh as possible. I've used coriander that has sat in packaging for several months, and it didn't have the same pop that fresh coriander has. It really makes a difference to the end product. I also enjoy using grains of paradise in addition to corander, and like grapefruit, blood oranges, and even lemon zest in mine for an added twist.
How much grains of paradise do you put in? Getting a recipie together and would like to add some GoP as well as the coriander.
I normally start with a teaspoon or so, and taste it to see how if it is dialed in correctly. I like to crack all of the spices I use, which will come across a little stronger than uncracked. The combo of the two spices is great and compliments the yeast nicely.
