orange peel and coriander spicing in witbier

I just brewed a partial-mash witbier for the first time and I added about 0.6 oz freshly crushed coriander, fresh zest from 5 medium oranges, and 3 chamomile teabags. The zest was pretty heavy with water and it came to about 5 tablespoons. I added everything at 5 min left in the boil.

My question is how much spicing should I use, and when should I add it? I want there to be noticeable orange and coriander flavors in the beer.

I just brewed an orange kolsch using the information/recipe here:

https://www.homebrewtalk.com/f71/orange-kolsch-ag-ex-30918/

Read through this thread and it should help with the orange/coriander. I found that the orange/coriander balance using this thread was perfect.

I can't help you with the chamomile though. Sorry.

Good luck.

thanks. i think i used a bit too much orange, but we'll find out

more coriander.

looper how much do you use for a 5 gallon batch?

ended up being not too much orange at all, maybe not even enough. gonna put some in secondary next time

I use at least 1oz of coriander crushed.

Also throw in at least .5oz of bitter orange peel, and the zest from 5 ripe, sweet oranges.

I add all this to the boil with 5mins left, and put it in the fermenter.