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Old 01-31-2014, 09:42 PM   #1
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Default Orange Peel and Coriander Amounts for Belgian Wit

I'm brewing [something like] a Belgian wit tomorrow, and I was planning on using orange peel from freshly peeled oranges (or clementines), and ground coriander.

Question 1: How much orange peel should I use?

Question 2: How much coriander should I use?

Question 3: at which point(s) during the boil should I add the orange peel and coriander?

I have a scale, so can measure exact weight. Any other measurement standard works too (e.g., the entire peels from 5 clementines; 1 tsp of coriander...)


Thanks!

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Old 01-31-2014, 11:36 PM   #2
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Question 1: How much orange peel should I use?
Question 2: How much coriander should I use?
Question 3: at which point(s) during the boil should I add the orange peel and coriander?

1) I normally zest two large oranges which is enough to know it's there, but not overpower
2) I normally use .5 oz
3) I normally add both with 5 minutes left in the boil

Usually the beers I make using coriander and orange peel are not heavily hopped so I dump just about everything from the brew kettle into the primary fermentation vessel once I reached pitching temps.

Hope this helps...

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Old 02-01-2014, 12:00 AM   #3
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I like an ounce of crushed coriander and an ounce of dried peel in 6 gallons. I've also used the zest of 2 large grapefruits, which is also great. Don't boil those, toss them in at flameout.

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Old 02-01-2014, 12:06 AM   #4
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I use .5 ounce each of dried bitter orange peel and fresh crushed coriander, added at 15 minutes.

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Old 02-01-2014, 12:17 AM   #5
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5.5# Pilsner 2 row malt
5# flaked wheat
.25 pound Munich malt
.5# rice hulls
1oz. orange zest
.4oz corriander
.3oz chamomile
1 tube white lad WLP 400 Belgian Wit yeast
1.4 oz Hallauter 4.10 percent 30 min
Protein rest 122 30 min mash 152 for 45 min mash out 168 boil 85 min

Have this in the fermenting now, smells good wont know how it tastes for a couple of weeks yet.

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Old 02-03-2014, 07:28 PM   #6
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Thanks, everybody. I kind of averaged out everyone's recommendations to serve as a baseline, then made some substitutions based on my own discretion/experience:

I ended up using .25 oz of ground coriander (I wanted to err on the side of less than more) and I used .5 oz bitter orange peel (the kind you get dried from LHBS), and the zest from three clementines.

I added them both with 5 minutes left in the boil. Hopefully I'll get just enough of both in the final product.

Thanks again

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