I hope you don't mind my jumping in but I have been experimenting with spices including orange peel and vanilla bean, over the last several months. Lately I've come to the conclusion that different spices have to be added at different times.
Licorice root I've been adding at 10-15 minutes with good results.
Coriander I've been crushing in a baggie and adding right when I turn the heat off.
Spices like nutmeg or cumin should probably also be added at 5 or the end.
I have a Spiced Old Ale that has turned out beautifully twice now. It uses cinnamon sticks that I add around 10 - 15.
So I'm thinking that ground spices are too delicate to boil. The flavour will boil off. They should be added very late in the boil. Hard spices like licorice, cinnamon sticks or star anise (unless you grind it) should be boiled but only long enough to pull the flavour out.
I tried adding dried orange peel to several beers but don't like it as much as adding fresh zest. I live in an area where we have access to mandarins and tangerines throughout the year so I just zest those and add at 5 minutes or as I turn the heat off. My wife has suggested I grate the orange but I have been carefully cutting the zest off, leaving the bitter pith, and cutting that into small pieces.
In my last two beers I used the peel of two oranges and that turned out to be just the right amount with the flavour nicely married with the malt and hops.
I hope this is of some help.
Originally Posted by brewman !
I just got an activator pack of 3942 Belgian Wheat yeast.
I am going to brew this tomorrow with that yeast. The Wyeast brochure says "Estery, low phenol producing yeast from [a] small Belgian brewery. Apple, bubble gum and plum aromas with a dry but fruity finish."
I love fruity beers. I love wheat beers. This could be heaven.
Please tell me more about the coriander and the orange. How are they prepared ?
Thanks for sharing the recipe.