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Old 04-23-2010, 02:46 PM   #1
Apr 2009
Posts: 179
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So I made a 5.5 gallon batch of some wit I made up myself the grain bill was as such.

4.5lb wheat malt
4.5lb 2 row

1oz hallertauer 3% @ 60
1oz hallertauer 3% @ 15

1oz sweet orange peel @ 10
1oz coriander @ 10
1lb honey @ flameout

Ive been reading around that 1oz of coriander is too much and some have even debated dumping the batch. I will definitely not be doing this. I know the flavors will mellow out eventually, my question is whether to get this in the keg to carb for a while or let it sit in the fermenter longer than my usual 2 weeks? Will longer in both respects help or just one?

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Old 04-23-2010, 02:52 PM   #2
Dave258's Avatar
Sep 2009
New York
Posts: 649
Liked 9 Times on 9 Posts

I made a grand cru and used 1 oz of corriander instead of the 1.5 oz it called for. It came out fine. It wasn't overpowering at the 1 oz. Leave it in primary for at least 3 weeks. Then keg it.

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Old 04-23-2010, 02:53 PM   #3
Apr 2009
Posts: 179
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Thanks, good to have some reassurance. Im also hopeing the orange peel and honey may help out with this.

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Old 04-23-2010, 03:31 PM   #4
400d's Avatar
Aug 2009
Posts: 583
Liked 3 Times on 3 Posts

I used 1.5 oz for 5 gals of beer. For me it was too much and over powering. I believe that dry hopping with more orange peel would balance the beer a little bit.

Anyhow, after two months in bottles it mellowed and became really drinkable...

It should have been orange with some coriander, but it turned out to be coriander with some orange....
Brew me a river...

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Old 04-23-2010, 10:09 PM   #5
It's about the beer.
Tiber_Brew's Avatar
Apr 2010
Upper Peninsula, Michigan
Posts: 2,449
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I used 1.5 oz. of crushed (not ground) coriander in my last wit. It was a bit much when young, but aged very nicely. After about 2 months, it was a very balanced beer, and even my anti-Belgian beer friends couldn't stop drinking it.

Here's the recipe:

5 gal

6 lbs Pilsner malt
5.25 lbs hard red wheat berries (unmalted)
.80 lbs rolled oats (pre-cooked)

strike @125 for 40 minutes (protein rest is a must for unmalted wheat)
sacch rest @152 for 60 minutes
mash out @170

1 oz. hallertau 3.9% 60 minutes
.75 oz. saaz 3.2% 25 minutes
.5 oz. bitter orange peel 10 minutes
pinch of orange zest 5 minutes
pinch of lemon zest 5 minutes
1.5 oz. coriander (crushed) 2 minutes
.5 tsp clove (crushed) 2 minutes

WLP 400 Belg Wit (1000mL starter on stir plate)

4.3% ABV

Give this one time in the secondary or in the bottle/keg. Very very good beer.

On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
1. none 2. none 3. none 4. none 5. none 6. none
1. Brett Ale 2. none 3. none 4. none 5. none
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common, Oatmeal Stout x2

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Old 04-24-2010, 11:04 AM   #6
Dec 2009
Hot & sticky Fla.USA
Posts: 706
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damn and I only use 14g or less for 5gal.

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Old 04-24-2010, 11:57 AM   #7
bendavanza's Avatar
Aug 2008
Oak CLiff, TX
Posts: 2,218
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Please do not dump. If you think the coriander is too strong, let it age a month, taste, repeat. 1oz is not too much. did you crush, crack or use the seeds whole?
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Old 04-29-2010, 05:36 PM   #8
Apr 2009
Posts: 179
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Sorry its been awhile since ive been on. I crushed them, or attempted to, so Im sure I got some whole ones in there. I would never dump a beer and hasnt even crossed my mind on this one.

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Old 04-29-2010, 07:09 PM   #9
aussy13's Avatar
Jan 2010
Santa Monica, CA
Posts: 56

I think you'll be fine. Especially if the coriander wasn't ground into powder.

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Old 04-29-2010, 09:42 PM   #10
Oct 2008
Posts: 23

I am making a similar beer right now. I plan to crush and then steam/sanitaize the coriander, and add in the secondary with my dry hops. I thought this would add more delicate and volitile aroma which I was worried would disappear with my primary CO2 gas. My rate is planned at 1 oz per/ 6 gallons


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