Coriander 30g

Features

  • Coriander adds spicy and lemony flavors and aroma to spiced beers and Belgium ales such as the white beers called Witbier.┬áCoriander is also added to seasonal spiced beers mostly brewed for drinking during the fall and winter months.┬áCoriander is used to flavor some liqueurs such as Chartreuse and Izarra.
  • Coriander is often used in combination with orange peel, in Belgium beers and sometimes with cardamom seed as well. Coriander adds floral, citrus, and spicy notes to beers.
  • Coriander should be ground freshly in a clean electric coffee mill or a mortar and pestle. Toasting the coriander seed just prior to grinding will bring out the spice's volatile oils and give the beer it is brewed with a nuttier flavor. If you toast the coriander, take care not to burn it because doing so will defiantly give the brew an off flavor.
  • The amount of coriander added to the wort will depend on the desired effect in different types of beers.
  • In white beers where the brewer wants to produce a substantial coriander flavor and aroma about one ounce of coriander (or a little less than 1/3 cup) should be used for every five gallons of wort. The coarsely ground or smashed smashed coriander should be added for about the last 5-10 minutes of the wort boil.
  • In stronger ales, the brewer may want the coriander to have a more nuanced effect on the finished beer instead of the more predominate coriander flavor a brewer may be looking for in white ales. For this subtler coriander flavor try adding a half ounce of course coriander seed to the wort for about the last 5-10 minutes of boiling.
  • Boiling coriander too long will cause some of its volatile oils to be boiled off and reduce its flavor. After 10-15 minutes boiling in wort coriander's flavor begins to fade, so if you find your wort's flavor is overwhelmed by coriander let it simmer a little longer.
  • Some brewers add coriander to the wort after it has been taken off the heat to steep for a few minutes before the strained wort is put in the primary fermentation vessels.