Question on corriander use

I plan on making a soicy Belgian this weekend, and want to use some corriander. I just want some in the background, not over the top. Any advice on how much to use and when to add. Will be adding orange zest too.

I have some very old whole corriander seeds that I can grind with a pestel and mortar, but they must be at least 10 years old. I looked for sone fresh locally, but couldn't find any. I also have some reasonably fresh ground corriander. I plan to use the fresher ground spice. How much?

 

I just did a belgium dubbel. 3gal bottle batch and used .25 oz of crushed Coriander. Ye don't want to over do it.

 

That seems like a lot. Just trying to picture it; is that about a level tablespoon, or is it more?

The batch I'm doing is a test batch, and will be 3 gallons too.

 

the sample tasted really smooth and balanced when I took a gravity reading. Will know more in a couple weeks.

 

I see 0.5 to 1.0 oz crushed coriander in 5gal recipes usually. I do 0.5oz in everything except maybe a wit where I really want it to stand out. Using some orange peel also accentuates it

 

I like the 0.4oz/5gal ratio for a wit, which would equate to about 0.25oz/3gal BUT that would be for a wit. For a beer where I want it further in the background then you might dial back from there (say 0.15oz/3gal). You can always add more later in the fermenter if it didn't quite reach your mark.