BierMuncher

Recipes 

I use .75 Oz of the dried for a 5-gallon batch.

My hunch would be to scrape up about 1.5 - 2 cups of fresh zest. It will be hard for the orange to overpower the beer. Coriander can seem a little overpowering at first, but it really mellows with time.

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King of the Swill

Recipes 

Thanks for the info everyone!

sleepystevenson

Recipes 

I did a five gallon wiezen batch not too long ago with corriander and orange peel. I ran the corriander through my grain mill which worked great. Used half an oz. For the orange, I used a hand held kitchen kitchen grater. I used all the zest from one whole orange. Just stood over the brewpot and grated it directly in. I added both for the last 15 mins of the boil. Seemed like just the right amount of both the corriander and the orange to me in the finished product.

One thing I did notice, is the orange flavor became more pronounced over time in the bottle.

Another thing that makes a world of difference in wheat beers is the yeast strain. I really prefered the hefewiezen from white labs.

Good luck!

z987k

Recipes 

I used fresh zest once and it didn't turn out well, don't know why but since then I've only used dry. Also I've used the coriander seeds whole, crushed and finely ground, and the ground ones add the most to it,

As far as yeast goes, for a wheat my favorite is wlp400, Belgian wit yeast.

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Dude

Recipes 

I love coriander seeds. They smell like limes to me! I couldn't believe it.

Another good "spice" to use if anyone ever does a maple beer is fenugreek. It smells just like maple syrup.

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