Goldsbeer

Recipes 

I'm brewing a Witbier. How should I add the orange peel and coriander. In a hop bag or just add to the wort like the hops?

BeerPressure

Recipes 

I added mine directly into the wort. Havent sampled a finished product yet though.

JacobInIndy

Recipes 

I added mine inside a muslin bag at flameout. .5oz of each, orange and corriander. Wish I had gone a full oz now, but still turned out very good.

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Primary 1: Guardrail Pale Ale
Primary 2: Lake Vacation Wit
Primary 3: Air
Secondary:All my secondaries are currently primaries
Bottled/Conditioning: Riesling
Keg 1: Old Yeast
Keg 2: Old Yeast
Bottled & Drinking: Commercial Stuff
On Deck: Nada

Blender

Recipes 

I added mine to the wort as well. Remember to break up the coriander seeds before adding them.

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Gary

quixotic

Recipes 

+1 for directly into the wort. I ran the seeds through a food processor enough to crack the seeds. I used dehydrated orange peels, so I rehydrated them in a few ozs of water for ~5 minutes before adding them 5min before flameout.

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Bridger Brewing Co.
primary: Belgian wit
secondary:oatmeal stout
kegged: marzen
on tap: apfelwein
on tap: Northern Brewer/Vienna SMaSH
on deck: beer

Piotr

Recipes 

Far better results you will get with fresh oranges, zest or grate them it the day of brewing, 2 to 8 oranges.

avidhomebrewer

Recipes 

I add mine (1 oz for either bitter/sweet orange peel) and ~1/2 ounce of crushed coriander for the last 15 minutes. I put the coriander in a sandwich bag and gently pound it with a hammer until all seeds are crushed. Made many a Belgian batch with this and it works great.

ethangray19

Recipes 

straight to the wort. My AHS belgian wit is awesome after only a week in the bottle.

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Beer Good.

King of Cascade

Recipes 

Try adding it to the secondary. I think it brings out more of the citrus.

King of Cascade

Recipes 

And + 1 on the fresh orange zest