Quantcast

Orange Peel and Coriander Amounts for Belgian Wit

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

fknizner

Active Member
Joined
Feb 11, 2013
Messages
31
Reaction score
2
I'm brewing [something like] a Belgian wit tomorrow, and I was planning on using orange peel from freshly peeled oranges (or clementines), and ground coriander.

Question 1: How much orange peel should I use?

Question 2: How much coriander should I use?

Question 3: at which point(s) during the boil should I add the orange peel and coriander?

I have a scale, so can measure exact weight. Any other measurement standard works too (e.g., the entire peels from 5 clementines; 1 tsp of coriander...)


Thanks!
 

JBIII

Well-Known Member
Joined
Apr 9, 2013
Messages
124
Reaction score
8
Location
Atlanta
Question 1: How much orange peel should I use?
Question 2: How much coriander should I use?
Question 3: at which point(s) during the boil should I add the orange peel and coriander?

1) I normally zest two large oranges which is enough to know it's there, but not overpower
2) I normally use .5 oz
3) I normally add both with 5 minutes left in the boil

Usually the beers I make using coriander and orange peel are not heavily hopped so I dump just about everything from the brew kettle into the primary fermentation vessel once I reached pitching temps.

Hope this helps...
 

daksin

Well-Known Member
Lifetime Supporter
Joined
Aug 29, 2011
Messages
4,617
Reaction score
368
Location
San Diego
I like an ounce of crushed coriander and an ounce of dried peel in 6 gallons. I've also used the zest of 2 large grapefruits, which is also great. Don't boil those, toss them in at flameout.
 

jzelina

Well-Known Member
Joined
Dec 20, 2013
Messages
97
Reaction score
16
Location
Wickliffe
5.5# Pilsner 2 row malt
5# flaked wheat
.25 pound Munich malt
.5# rice hulls
1oz. orange zest
.4oz corriander
.3oz chamomile
1 tube white lad WLP 400 Belgian Wit yeast
1.4 oz Hallauter 4.10 percent 30 min
Protein rest 122 30 min mash 152 for 45 min mash out 168 boil 85 min

Have this in the fermenting now, smells good wont know how it tastes for a couple of weeks yet.
 
OP
F

fknizner

Active Member
Joined
Feb 11, 2013
Messages
31
Reaction score
2
Thanks, everybody. I kind of averaged out everyone's recommendations to serve as a baseline, then made some substitutions based on my own discretion/experience:

I ended up using .25 oz of ground coriander (I wanted to err on the side of less than more) and I used .5 oz bitter orange peel (the kind you get dried from LHBS), and the zest from three clementines.

I added them both with 5 minutes left in the boil. Hopefully I'll get just enough of both in the final product.

Thanks again
 

geologyguy

Well-Known Member
Joined
Sep 7, 2012
Messages
69
Reaction score
1
Location
Las Cruces
I like an ounce of crushed coriander and an ounce of dried peel in 6 gallons. I've also used the zest of 2 large grapefruits, which is also great. Don't boil those, toss them in at flameout.
I am making two hefes and one with coriander and grapefruit and other with coriander and orange peel or zest. What do you think about the amounts I should add for a 6 gallon? What kind of orange peel did you use? Also should I use more grapefruit since im not since orange peel in that one?
 

daksin

Well-Known Member
Lifetime Supporter
Joined
Aug 29, 2011
Messages
4,617
Reaction score
368
Location
San Diego
Wow- zombie thread! I personally wouldn't want coriander in a hef, but if you're going to use it I'd go with half an ounce crushed to start. If I'm using dried peel, it's just your standard LHBS dried bitter orange peel (curacao sometimes, same thing). Otherwise, fresh zest.
 
Top