Coriander to a Belgian Tripel?

So I'm planning on making a Tripel.

Basically using a few pounds of pilsner malt, the rest Ligh DME.

The recipe that I found is calling for 1oz of Coriander.

The guy at my local HBS said that was too much and to use half of that.

Also, I haven't seen a lot of recipes that actually call for this.

What kind of flavor will it give me?

A coriander flavor... depending on the variety it can be citrusy, fruity, or vegetal. I’ve heard good things about the more oblong coriander that is sold at Indian markets, but haven’t tried it yet in beer. I’d agree that .5 oz would be a safer bet, you can always add more if you want more. Spicing in general really isn’t needed in a Tripel in my experience though, if you haven’t brewed one before I’d probably just skip it and rely on the yeast (I like 3787/530).

cool.. I think you're right.

I'll lay off it for now. Best to start basic and start adding stuff next time.

I've got at starter of 3787 going right now.

I saw this recipe and it was the first time I've seen coriander in a trippel recipe. This uses a full 1oz.

https://www.homebrewtalk.com/f73/all-grain-drunken-monk-tripel-146408/

Thats the recipe I was referencing Jenks.

Look at my Tripel in my recipe drop down. Can't imagine using anymore than that...

If you want to try a tripel with too much (in my humble opinion) coriander, I'd pick up a bottle of New Belgium Trippel. If you like that, go for it. If not, cut back.

You may also want to investigate toasting your spices the way chefs do...