Originally Posted by smagee
If you're shooting for subtle, I would avoid actual citrus in it, as lemon can easily overwhelm the flavors of the yeast. Coriander is much lighter, but can be hard to detect (perhaps that's a plus
If you want to add light citrus, you might consider adding a really small dry hop of amarillo or centennial for a couple days. I think that might be lighter than actual citrus.
Thanks for that! I just got through brewing and I ended up going with:
.20oz Dried Lemon Balm @ 10 min
.25oz Coriander @ 5 min
.25oz Sweet Orange Peel @ 1 min
My thinking was this: I've heard that the lemon balm taste boils off pretty quickly, so I added it at 10 hoping to drive off some of the bitter lemon that can come from lemon balm. I then boiled coriander for 5 minutes hoping to get the aroma and some of the sweetness out of it. Adding orange peel at one minute was mostly for the aroma, and some sweetness that could possibly offset any bitterness extracted from the lemon balm. I'm not going to dry hop this at all, though I thought about adding Sorachi Ace as a dry hop. I'm fermenting with WLP500, so that should kick off a good amount of fruity esters and (hopefully) meld well with the citrus aromas from the lemon/coriander/orange peel combo.
I'm chilling the wort now. Will post a fermentation update soon.