forgot/didn't know to crush coriander before adding!

[Grippi]

So I'm still new to all grain brewing, my 6 batch, and I was making an 11 gallon batch of a nice Witbier recipe that called for 2 oz. of coriander. Well, I didn't realize you crush the seeds, or crack them before adding, and just dumped them in for the last 5 minutes of boil. How bad do you think this will effect the flavor? Rookie move I know, but I am a rookie so there's that. Here is the Recipe I used. hoping it will just be a little light on the coriander flavor, but still comes out okay.

11 lbs. German Pilsner malt (Wayermann)
10 lbs Flaked Wheat
1/2 lbs rice hulls

20 minute protein rest 122F
60 minutes Sacch rest 152F

2 oz Saaz 60 minutes
2 oz Saaz 15
2 oz Coriander 5 minutes
2 oz Bitter Orange peel 5 minutes

2 packs WLP400
fermenting at 68-72F currently

took about 35-45 minutes to cool, in ice baths.

so do you think it'll still show through? Any thoughts? Would adding a small amount of crushed coriander to secondary like dry hopping work to add a little flavor back in, or would you not bother risking adding too much? any help is appreciated, being new I worry about every little thing, but this seemed like a big oversight, though I know it's probably not as big of a deal as I think it is.

 

[flars]

I've gone both ways with coriander in a wit bier. Whole or crushed I didn't notice any difference.

 

[DemonsRun]

It's easy to over spice, you should be fine with whole seeds.

 

[Mainer]

Coriander's pretty subtle anyway, at least with the orange peel in there. I don't think you'll miss it.
If you're concerned, you could always make a coriander tea with, say, an ounce of seeds and add it to secondary. But if I were you, I wouldn't worry about it.

 

[Cavpilot2000]

I do a lemon-coriander American wheat a few times a year, and I always crush mine. I find one ounce barely noticeable and two pretty prominent.
Whole grains will not impart as much flavor, but given that you used two ounces, the flavor will still probably show up.

Worst case, it won't be detectable, but that won't ruin the beer by any means.

 

[kh54s10]

I agree that Coriander is pretty subtle. I have only used it once and I did crush them. On looking at them the hulls are pretty thin. I think you will get quite a bit from them. If not, it should still be a pretty good beer.

 

[Grippi]

Thanks everyone. I feel a lot better about it. I realize it probably isn't a huge deal, but figured I'd get some other opinions.

 

[Grippi]

I do a lemon-coriander American wheat a few times a year, and I always crush mine. I find one ounce barely noticeable and two pretty prominent.
Whole grains will not impart as much flavor, but given that you used two ounces, the flavor will still probably show up.

Worst case, it won't be detectable, but that won't ruin the beer by any means.

This sounds delicious. might have to try swapping out the orange peel for lemon next time.

 

[Grippi]

I agree that Coriander is pretty subtle. I have only used it once and I did crush them. On looking at them the hulls are pretty thin. I think you will get quite a bit from them. If not, it should still be a pretty good beer.

Yeah, I actually noticed at only about 75 F outside the oils were sweating a little inside the bag, so I think they probably shouldn't have a huge issue getting out in the 5 minute boil, and while they steep waiting to cool, but figured people crush them for a reason. A good learning experience I guess, since I'll be able to tell how they affect the flavor not crushed, and next time crush them and compare. Who knows. I cook with hot peppers, and find the flavor better when you don't break the peppers, and just let the oils release through the skins, so maybe this is similar in a way. never know until you try I guess.

 

[Cavpilot2000]

This sounds delicious. might have to try swapping out the orange peel for lemon next time.

FWIW, I don't add lemon to the boil.
I make a tincture with lemon zest and vodka on brew day (zest of one lemon and about 4 oz vodka) and let it soak until primary ferm is complete.
Then I strain out the zest pieces and pitch the tincture in just before racking to the serving keg.
It gives a really bright, fresh lemon flavor that I feel gets muted when boiling.

 

[Grippi]

FWIW, I don't add lemon to the boil.
I make a tincture with lemon zest and vodka on brew day (zest of one lemon and about 4 oz vodka) and let it soak until primary ferm is complete.
Then I strain out the zest pieces and pitch the tincture in just before racking to the serving keg.
It gives a really bright, fresh lemon flavor that I feel gets muted when boiling.

thanks. I wouldn't have thought to do it this way had you not mentioned it.

 

[Morrey]

Going forward, you may wish to try this. I add my whole coriander into a dry sauté pan (no oils/fats) on the stove top. Very lightly apply gentle heat to toast the seeds until you can smell them become fragrant. Easy to burn...watch carefully while stirring, then let cool.

You can do a light crack by using a mortar/pestle, putting seeds in a baggie and hitting with a mallet, or crack with a rolling pin with gently pressure. Not a powder crush, just a light crack.

I enjoy this spice and find the light toast really imparts a subtle flavor to enhance my beers.

 

[Cavpilot2000]

Going forward, you may wish to try this. I add my whole coriander into a dry sauté pan (no oils/fats) on the stove top. Very lightly apply gentle heat to toast the seeds until you can smell them become fragrant. Easy to burn...watch carefully while stirring, then let cool.

You can do a light crack by using a mortar/pestle, putting seeds in a baggie and hitting with a mallet, or crack with a rolling pin with gently pressure. Not a powder crush, just a light crack.

I enjoy this spice and find the light toast really imparts a subtle flavor to enhance my beers.

I often toast my coriander in the lemon-coriander wheat as well. I do it about 50% of the time (I make that beer at least twice a year).

 

[Morrey]

I often toast my coriander in the lemon-coriander wheat as well. I do it about 50% of the time (I make that beer at least twice a year).

I like your lemon zest tincture addition. I think ginger may play well in a recipe....Saison?

or maybe lemon grass? I am thinking summer-like flavors obviously

ok....I am clearly.....

 

[owmatooth]

I've been playing with corriander and have yet to get an overly strong flavor from it in the beer, maybe i'm too light on the oz. but i think the boil mellows the spice out.

fwiw- found out that corriander is just cilantro seeds. cilantro grows quick like a weed in my garden, and i can harvest a cup of corriander seeds every few weeks. I let em dry for two weeks in a paper bag and wow they are easy to collect. all from a $1.79 plant at home depot.

 

[Grippi]

a lot of great advice guys, thank you. I'll be trying these methods in the future for sure. A small mistake on my part really seems to have given me some great tips in the long run. can't wait until brew day again