Belgian Table Beer

[TheDPR]

Need some thoughts on this table beer.

5.25gal recipe
OG: 1.032
ABV: 3.45%
IBUS: 14.8

4lbs - Belgian 2 Row
2lbs - Munich
8oz Flaked Wheat

.5oz Styrian Goldins (60min)
.5oz Saaz (10min)

Other Additions:
1oz Coriander
Whirlfloc - (15min)

2 main questions: 1) Is that too much coriander? I want a citrusy kick, but not overpowering. I haven't used this spice much so could use some suggestions. 2) Should I use the Whirlfloc or leave it a touch cloudy?

 

[giraffe]

For a 1.032 beer thats alot of coriander, Id use maybe a quarter ounce. Id always use whirlfloc. Really theres not alot going on here, its really going to be whatever yeast you use. If you use a very attenuative belgian strain, you should probably add something for more body (carapils or more wheat).

 

[TheDPR]

Meant to include the yeast. Was planning on WLP550 Belgian Ale.

Good call on the coriander. I want some citrus, but not a lemonade!

 

[giraffe]

I might add some carapils or mash around 156 or something. I like 550, its a great yeast, but it can attenuate very high. You dont want to end up with a very watery beer.

 

[Qhrumphf]

Coriander doesn't tend to go lemonade when you overdo it, it tends to go ham/hot dog. Not a pleasant character. I would cut it entirely, but that's my own personal preference. Otherwise, I would certainly use restraint.

For my Table Beer, I use Munich as the base, and I toss in some wheat malt, along with a bit of Aromatic, Special B, and C60L. The color ends up a lot darker than what you've got there, but that was intentional on my part. But it gave it some malt complexity and dextrins to keep up with the dry finish. I also used a different yeast, but your yeast should be good for what you're doing.

 

[TheDPR]

Awesome, thanks for the suggestions! I'm hoping this turns out as a light, but flavorful beer the SWMBO and I can both enjoy on a pretty spring/summer day.

 

[passedpawn]

[thread moved; the Recipes Database is only for "tried / tested" recipes ]

 

[MaxStout]

It wouldn't be the "citrusy kick" you mentioned, but 1/4 lb. of Special B would add some dark fruit notes to it. That would give it a little more dimension.