Daznz

Recipes 

Hi
Im looking at putting some orange peel and coriander into a extract brew
do you think i should steep them or add them to the wort or the primery
or the secondary ? its going into a pale ale and i want nice suttle flavors.
Cheers Daza

wild

Recipes 

I normally put the orange peel and coriander in the last few (4 or 5) minutes of the boil or steep them for 15 minutes after the boil. Be cautious with the coriander — it easily can be overdone. Steep it for only a few minutes and then remove it quickly.

Good luck,
Wild

__________________
On Tap -

1. 3 year old Oak Aged Bourbon Porter
2. Irish Red Rye
3. Robust Porter
4. Russian Imperial Stout
5. Mirror Pond Clone dry hopped with Citra
6. Mirror Pond Clone dry hopped with Centennial

Primary - Nada
Secondary -

From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

Daznz

Recipes 

Cheers for that .how much orange peel and coriander would you put in for a 21 liter brew?
Thank Daza

wild

Recipes 

Average usage is:
¼ tsp. Crushed Coriander Seeds
¼ oz. Belgian Bitter Orange Peel

Good luck,
Wild

__________________
On Tap -

1. 3 year old Oak Aged Bourbon Porter
2. Irish Red Rye
3. Robust Porter
4. Russian Imperial Stout
5. Mirror Pond Clone dry hopped with Citra
6. Mirror Pond Clone dry hopped with Centennial

Primary - Nada
Secondary -

From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

cweston

Recipes 

I respectfully disagree: I think these amounts are on the low side of average. Wit recipes frequently call for 2 or 3 times this amount: often split between the last 15 minutes of the boil and the last 2-5 minutes.

__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

DesertBrew

Recipes 

With my Wit which "I" think has a nice balance my schedule all within the boil is:

1/2 oz bitter orange - 15 min
1 tsp crushed corriander 15 min
1/2 oz bitter orange - 1 min
1 tsp crushed corriander 1 min

cweston

Recipes 

Recipe? I'm designing an AG wit recipe even as we speak.

__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

DesertBrew

Recipes 

I web hunted mine down from someone who received some awards on theirs. Click on my Buggy Beligum Wit hotlink for the ProMash report which I've brewed twice. However, I probably won't make it again with the actual belgium strain of yeast. It's just too dominant of a taste and I'm about the only one that likes it. But, it is a good recipe. I had a belgium wit at BJ's brewhouse (west coast chain) and mine was very close to theirs.

I am doing the same recipe with CA Ale yeast in my fermenter right now and have a feeling I'm going to like it better. I'd rather get a bit closer to Blue Moon than true belgium style personally.

DesertBrew

Recipes 

Oh, it was buggy because I had weavels all over the grains. More protein for the mash but didn't change the taste from the 1st time I made it.

sonvolt

Recipes 

I used a whole bag of the bitter orange peels I got from my HBS . . . not sure of weight.

I also used a 3/4 oz freshly ground coriander. I know that this is on the higher side of recommendations, but it tasted just right IMO. It may be a bit too much, but when I add the orange slice to the beer, it is perfect. If I drank my wits w/out an orange slice, I would probably back off the coriander to around 1/2 oz.

Just my .02