ground coriander

killian · May 8, 2009

I'm brewing a wit and the only coriander I could find is ground. The recipe is calling for 10 grams of crushed coriander. I don't want this to turn out to be a spice bomb, so how much of the ground should I start with? I'm thinking I could always add more post fermentation if it is too light on spice character.

killian · May 8, 2009

I just went through my spices and I do have some coriander seed but I'm sure it is old. What should I do?

killian · May 8, 2009

Well I guess I will go with the coriander seed and if the flavor is too light I will add more post fermentation.

Displaced MassHole · May 8, 2009

Go easy on the coriander, I just did BM's Blue Balls Belgian Wit with the correct amount of coriander according to the recipe. At 3.5 weeks from brew day the spice flavor/aroma is still a little strong. I would def go with a little up front and then add more later if needed.

killian · May 9, 2009

I ended up using 7 grams of ground at flame out for my 10 gallon batch.

ground coriander

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ground coriander

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

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