Coriander in Belgian Wheat beer

[nexy_sm]

Hi all guys,

I am about to make a batch of Belgian Wheat beer based on this recipe:
http://www.castlemalting.com/ServicesPDF/CastleMaltingBeerRecipesPDF.asp?RecipeID=12

There is coriander specified as optional ingredient. It is written that 1g/1hl should be used. This looks like reallysmall amount. Can u suggest me some reasonable value?

Best

 

[tektonjp]

I checked my Blue Moon clone recipe and I used about 11g in a 20 liter batch.

 

[DogStar]

I use 15 grams of corriander in 20l of Belgian Wit. I also add 28 grams of bitter orange peel.

 

[nexy_sm]

Ok thanks. I will put something between 10g and 15g. Should I crush them?

 

[DromJohn]

Yes, crush them.

 

[nexy_sm]

And to put them in the wort at the end of the boil?

 

[SaguaroMan]

Yeah, crush them and add at the end of the boil along with the orange peel.

 

[nexy_sm]

Thanx all guys. The beer is fermenting for 3 days now. Fermentor is playing a nice tune.

I would like to ask you if 2 weeks in fermentor is too much for wheat beer?

 

[motorneuron]

You're going to hear it from someone, so I might as well say that the only way to know is to test the gravity. That said, for a moderate-gravity beer, it's almost certain that by 2 weeks, it's done. Of course, wheat beers have a reputation for being best when fresh, so if it seems to be at its final gravity after one week, you can bottle or keg it then too.

 

[LandoLincoln]

Coriander seeds wreak havoc on my pump, so I always put them in my blender to finely crush them and then use a hop sack. I usually use them with bitter orange peel which is even worse for my beer pump, so they go in the hop sack too.

Wheat beers usually ferment pretty fast. Two weeks is more than enough for fermentation time for most wheat beers, but of course you should play it safe if you're carbing in bottles and do an FG check.

 

[Cider123]

BTW, you need to use coriander from a brew store or specialty shop. The coriander from the supermarket is a different type. Supermarket coriander has a vegital flavor when brewed vs the type they sell for brewing, which I beleive is an india type, which has a citrus flavor.

In fact, the Hoegarrden website explains that their citrus flavor of their wit comes more from the coriander than the orange peel.

And I agree that we are on the verge of spring, and spring should be celebrated with the freshness of Wit beer.

 

[nexy_sm]

Nah, I used coriander from bio food shop, it was the only place to get it, but I hope it will be ok. The problem is that the only time for bottling the beer is weekend. I brewed last Sunday, and this time won't be I think enough time, and my question was is it maybe too much for wheat beer to spend 2 weeks in fermenter. As I can see, Palmer sugests for his American Wheat 10 days of fermentation, so I believe nothing bad can happen if I keep mine for coupoe of days more.

Best

 

[Heineken]

Another option is to make a spice potion. Simply get a jar, add a cup of vodka, put in peels and crushed coriander, tighten the lid and let it sit until bottle / keg time.

I did this on my last witbier and turned out great. BTW, cheap vodka works, no need for expensive brand.