Coriander.

[badgerboner]

Is there any special prep when using coriander in my brew (Besides crushing) Should I bake it first or just crush and add to the boil.

 

[shadows69]

Crush add to boil somewhere around the last 10 mins. No need to bake them.

 

[raysmithtx]

I use a spice grinder instead of crushing them but baking is not necessary if you add them to the boil.


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[IslandLizard]

Actually a little toasting in a skillet will enhance the flavor. Toast the whole seeds on medium heat until a tad darker and starting to get fragrant, but not nearly as dark as you would for an Indian stew. Then crush coarsely and add the last 10 minutes, or if you do extended hop stands/whirlpooling add at flameout. 7 grams (2 Tbs crushed) in a 5 gallon batch definitely has a good presence.

If you're using bitter orange peel too, grind it in a (clean) coffee mill. The smaller bits/dust give much better extraction than the big hard lumps. Again, 7 grams of that in 5 gals is pretty assertive, together with the coriander.

 

[shadows69]

I did not know that lizard thanks for your input.

 

[badgerboner]

Wow, definitely gonna try that! Thanks for the input lizard.

 

[Chefflahertycec]

from a chefs perspective, I would always lightly toast as lizard said. It intensify s flavor. The only reason not to toast is if you are using the fresh mother (cilantro) which I have never read about using in brewing but would love to try. Maybe in a hop rocket kind of set up...

 

[IslandLizard]

from a chefs perspective, I would always lightly toast as lizard said. It intensify s flavor. The only reason not to toast is if you are using the fresh mother (cilantro) which I have never read about using in brewing but would love to try. Maybe in a hop rocket kind of set up...

I've been thinking about using cilantro too either in beer or a gruit. I made a rosemary saison that was interesting and quite OK, but it took a long time to finish the 2.5 gallons. The more it aged the more earthy or rather musty the flavors got. Glad I split the batch by draining off half before steeping the rosemary. The other half got citra and was way more quaffable.

For those working with spices, check your local Indian food market. Beats the little bottles in the store.

 

[rhys333]

I'm brewing a wheat saison with some homegrown coriander at 5 minutes. After I toasted and crushed them, they seemed pretty pungent, so I think I'm using 3/4oz instead of the full ounce. Fingers crossed this works out.

 

[IslandLizard]

I'm brewing a wheat saison with some homegrown coriander at 5 minutes. After I toasted and crushed them, they seemed pretty pungent, so I think I'm using 3/4oz instead of the full ounce. Fingers crossed this works out.

Depending on what you're after, flavor and aroma-wise, 3/4 oz may well be too much.

I'd start with only 7-10 grams (1/4 - 1/3 oz), you can always add more later if you need to. For that add more at the end of fermentation, or make an extract with alcohol, and add that when packaging.

 

[rhys333]

Depending on what you're after, flavor and aroma-wise, 3/4 oz may well be too much.

I'd start with only 7-10 grams (1/4 - 1/3 oz), you can always add more later if you need to. For that add more at the end of fermentation, or make an extract with alcohol, and add that when packaging.

Nice catch! I was 30 seconds away from adding the 3/4oz. I held some back. Thanks!

 

[rhys333]

The coriander wheat saison turned out well.

Probably used 2/3 ounce of coriander, and the beer has a pleasant aroma without being overpowering. For reference, I used super fresh homegrown coriander seed that I had toasted in a skillet prior to crushing and then adding to the boil @ 5 minutes remaining. The seed was pungent enough that the unused portion that was stored in a ziploc bag filled the kitchen with the aroma of coriander.