I made a witbier that is good but the orange peel overpowers the coriander so i was wondering if anyone has added coriander into the keg? I was thinking of crushing it fairly course and then putting it in a hop sack into the keg. Any thoughts on this would be greatly appreciated
Bland witbier
- Thread starter Spohl1
- Start date
Help Support Homebrew Talk:
orangehero
Well-Known Member
I think that's the first time I've seen that reported. Are you sure that is what is happening?
In my experience the citrus aroma and flavor comes from the Coriander, and it's very easy to overdo. The amounts indicated in many recipes seem to be referring to really old coriander. I've only gotten a subtle background contribution from the peel both fresh and dried. I believe also the pith contributes some of the bitterness without the use of hops. Maybe I've always used fresh Coriander, but it's hard for me to believe that you need to add more or that would improve the balance.
Details on recipe?
In my experience the citrus aroma and flavor comes from the Coriander, and it's very easy to overdo. The amounts indicated in many recipes seem to be referring to really old coriander. I've only gotten a subtle background contribution from the peel both fresh and dried. I believe also the pith contributes some of the bitterness without the use of hops. Maybe I've always used fresh Coriander, but it's hard for me to believe that you need to add more or that would improve the balance.
Details on recipe?
If you used the dried orange peel I can see that happening. I eliminated it from my witbier because I really disliked the flavor. I also reduced my coriander because that can dominate the profile as well. So I say try fresh orange peel, use a light hand with the coriander, and focus on finding the right fermentation temps for your yeast. It should really be the star. For 3944 I found that starting it at 68-70 and letting it rise to 74 worked well. That doesn't help with this batch but your next one will likely be better!
It was a ontario beerkegs allgrain kit
5 # belgian pilsner
4 # belgian wheat malt
1oz saaz@60
1oz coriander @5
1oz sweet orange peel @ 5
Wyeast 3944
Maybe i am mistaken on what is overpowering what but all i really taste is the orange peel. It is still good but compared to a storebought wit it seems like its missing something
5 # belgian pilsner
4 # belgian wheat malt
1oz saaz@60
1oz coriander @5
1oz sweet orange peel @ 5
Wyeast 3944
Maybe i am mistaken on what is overpowering what but all i really taste is the orange peel. It is still good but compared to a storebought wit it seems like its missing something
orangehero
Well-Known Member
I use 7 g (0.25 oz) fresh cracked coriander and 40 g (~2 oz) fresh grapefruit and orange zest for 5 gallons. In my experience 1 oz of coriander would be overpowering.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
orangehero
Well-Known Member
The recipe is fine you just need to experiment with the spices to get it how you want. 10% oats also does well in a wit. tagz provided some very good suggestions regarding spices and fermentation.
