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Old 08-02-2008, 03:23 PM   #1
Goldsbeer
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Mar 2008
Crestview, FL
Posts: 13


I'm brewing a Witbier. How should I add the orange peel and coriander. In a hop bag or just add to the wort like the hops?

 
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Old 08-02-2008, 03:33 PM   #2
BeerPressure
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May 2008
Dunkirk, NY
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I added mine directly into the wort. Havent sampled a finished product yet though.

 
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Old 08-02-2008, 03:41 PM   #3
JacobInIndy
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Jun 2008
Fishers, Indiana
Posts: 156

I added mine inside a muslin bag at flameout. .5oz of each, orange and corriander. Wish I had gone a full oz now, but still turned out very good.
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Old 08-02-2008, 03:42 PM   #4
Blender
 
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Jan 2006
Santa Cruz, CA.
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I added mine to the wort as well. Remember to break up the coriander seeds before adding them.
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Old 08-02-2008, 04:04 PM   #5
quixotic
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Feb 2008
Bay Area, CA
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+1 for directly into the wort. I ran the seeds through a food processor enough to crack the seeds. I used dehydrated orange peels, so I rehydrated them in a few ozs of water for ~5 minutes before adding them 5min before flameout.
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Old 08-02-2008, 04:38 PM   #6
Piotr
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Jun 2008
Poland, EU
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Quote:
Originally Posted by quixotic View Post
I used dehydrated orange peels
Far better results you will get with fresh oranges, zest or grate them it the day of brewing, 2 to 8 oranges.

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Old 08-03-2008, 02:44 AM   #7
avidhomebrewer
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Sep 2007
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I add mine (1 oz for either bitter/sweet orange peel) and ~1/2 ounce of crushed coriander for the last 15 minutes. I put the coriander in a sandwich bag and gently pound it with a hammer until all seeds are crushed. Made many a Belgian batch with this and it works great.

 
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Old 08-03-2008, 05:18 AM   #8
ethangray19
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Dec 2006
Posts: 247

straight to the wort. My AHS belgian wit is awesome after only a week in the bottle.
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Old 08-03-2008, 05:24 AM   #9
King of Cascade
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Feb 2008
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Try adding it to the secondary. I think it brings out more of the citrus.

 
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Old 08-03-2008, 05:26 AM   #10
King of Cascade
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Feb 2008
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And + 1 on the fresh orange zest

 
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