A couple of my Belgian styles that call for coriander have suffered from lack of flavor/aroma. I tried adding at 5 minutes/1 minute/whirlpooling but not much is getting through. Even Randy Mosher has different guidance on when to add to the boil. I have "dry-coriander'ed" to compensate but would rather get it right the first time. Have used the round seed (cracked) in the past, just bought the oblong seed which doesn't taste any different when tasted raw. My normal dose is ½ oz/5 gallon batch. What seems to work best for those who have success with this little seed?
I grind, rather than crack, and use 7g for a 3.5 gallon batch of Witbier at 5 minutes. I can't say unequivocally that it's a perfect dosing since it's being added along with lemon zest and lavender, but the spices all meld well and end up at the level I'm looking for. You might try grinding rather than just cracking and see if it gets you closer to what you're looking for.
Fry it in a pan briefly if you want more robust coriander flavor...I still prefer a more subtle dose for most Witbiers anyway.
I personally add freshly cracked (pestle & mortar) coriander seed for the last 10 minutes of the boil. I use waay less than 1/2 ounce; more like 0.2 ounces. I have brewed with both 'regular' (i.e., round) and oblong (Indian) coriander and I am always pleased with the amount of coriander flavor I obtain via this process. A comment about the flavor that coriander brings to Witbiers; the flavor is more of a citrus flavor. “The seeds have a lemony citrus flavor when crushed, due to terpenes, linalool and pinene.” Below is what Jamil states in a Witbier article from BYO: "Coriander is probably the trickiest of the witbier spices to balance properly. Not only does the spice intensity vary considerably among suppliers and sources, but how you add it makes a big difference, too. I gently crush the coriander with the back of a heavy spoon to expose the inside of the seeds, which gives it a fairly strong, spicy character versus whole seeds. The level of coriander is probably the area most brewers overshoot, resulting in a really peppery beer. The desired result is a gentle, background spicing, not an overwhelming one. If you have fairly fresh coriander, start with 0.4 oz (11 g) per 5-gallon (19-L) batch added during the last five minutes of the boil." Cheers!
May be semantics, but Crush rather than Crack and you'll get more out of the seeds. I've used mortar and pestel and I've used back-of-a-spoon, and both worked fine. About a minute or two left in the boil works for me.
I agree with what has been said so far about how cracking is different from grinding. I would experiment with different grinding methods.
There are so many ways around this problem that it would be useful for someone to compare methods and report back. In my experience the coriander from Indian grocers works best in terms of the flavor you are seeking. I use it cracked along with fresh citrus zest and a small amount of aroma hops (Mosaic, Simcoe, Pacific Gem) at the very end of the boil and start to chill immediately to avoid losing the aromas. Works well for me. Additional coriander post-fermentation can enhance the effect, but make sure to briefly blanch them in boiling water.
I went grinder at flameout, just remember its like anything else, buy it fresh from a local spice shop.
Thanks for the informed replies . . . brewing a Tripel with coriander on Monday and will try to step up the crush/grind process.
I'll add one more: I like a light touch from coriander in my belgians, so I put 2-3 TBS whole coriander into a ziploc sandwich bag, seal, crush well with a rolling pin or cutting board, and toss into the boil with a min or 2 to go. Also agree with the recommendation to buy from a spice or grocery store. Since you live in Florida, this should be no problem. Good luck with your tripel.
