skeaterbait
Well-Known Member
I have read through quite a few posts and I find lots of talk about coriander, orange peel and ginger but quantities seem to vary a little. So if I could I would like to get thoughts on how much too add.
I am making 1 1/2 gallon batches while I upgrade my equipment, going partial electric , and I am looking to make a spiced Christmas ale. My muse is Sam Adams Winter Lager.
I was thinking about zesting approx. half an orange and probably grate the ginger to get maybe a teaspoon?
The coriander has me stumped. My town only has a Price Chopper and they didn't seem to have coriander seed, only ground, so I am totally clueless on how much of that to use.
Any thoughts or input would be most appreciated.
I am making 1 1/2 gallon batches while I upgrade my equipment, going partial electric , and I am looking to make a spiced Christmas ale. My muse is Sam Adams Winter Lager.
I was thinking about zesting approx. half an orange and probably grate the ginger to get maybe a teaspoon?
The coriander has me stumped. My town only has a Price Chopper and they didn't seem to have coriander seed, only ground, so I am totally clueless on how much of that to use.
Any thoughts or input would be most appreciated.