Coriander Wheat Beer

[charliemartin]

Hi,
I am planning to brew a wheat beer with some coriander for added flavour, but I am unsure how much to use. I plan to use coriander seeds, but do you think I should roast them first or just use them as they are.
Current recipe below, but open to advice, especially with regard to the coriander additions.

Cheers,
Charliemartin

Fermentable Colour lb: oz Grams Ratio
Weyermann Pilsner Malt 2.5 EBC 4 lbs. 6.5 oz 2000 grams 50%
Dingemans Wheat Malt 3 EBC 4 lbs. 6.5 oz 2000 grams 50%


Hop Variety Type Alpha Time lb: oz grams Ratio
Hallertauer Mittlefruh Whole 3.3 % 90 mins 0 lbs. 1.8 oz 50 grams 38.5%
Hallertauer Mittlefruh Whole 3.3 % 10 mins 0 lbs. 1.8 oz 50 grams 38.5%
Coriander Seeds Whole 0 % 5 mins 0 lbs. 1.1 oz 30 grams 23.1%
Coriander Seeds Whole 0 % "Dry Hop" 0 lbs. 1.1 oz 30 grams 23.1%


Final Volume: 23 Litres
Original Gravity: 1.041
Final Gravity: 1.009
Alcohol Content: 4.1% ABV
Total Liquor: 35.8 Litres
Mash Liquor: 11 Litres
Mash Efficiency: 78 %
Bitterness: 23.3 EBU
Colour: 4 EBC

[DaveyT]

I used 5g for 14 litres and it was just what I wanted. You couldn't tell it was there but then I re-did the same beer and forgot to add it and it wasn't as good the second time round. It really brought out the hops nicely.
I crushed them then tied them up in a bit of cloth then added them for the last ten minutes of the boil. I guess you could toast them to get the oils going beforehand. Randy Mosher says the ones that look like rugby balls are better than the round ones, but I used the round ones as I couldn't be bothered to hunt round for the others.

Hope that helps.

[charliemartin]

Cheers Davey,
Thanks for that. It doesn't seem a lot of seeds, even for 14 litres, but it does give me a starting point. I believe the oval ones are Indian and are supposed to be sweeter with more flavour for cooking.

Cheers,
Charliermartin

[bryanferry]

I've just made a batch of 50/50 pale to wheat malt with saaz and late boadicea hops. I bunged 20g of crushed coriander loose at the 15min boil point. An early sampling from the keg last night (4 days into secondary) and there's a pleasant citrus flavour.

The 19ltrs all gone into one of the 2nd hand corneys from the recent Thehomebrewcompany deal. As the keg had a residual orange smell (despite several rounds of sterilising) thought a wheat style could benefit from the added aroma.... hopefully it'll soak it up and it'll be fresh for the next batch.

[timmydog]

I've never roasted the coriander when I've used it, just ground it and chucked it in at the very end of the boil.

I tend to go for about 20g in 23 litres...

[SiHoltye]

I used the ground powder once, don't do it, like drinking perfume, yuck!
25g broken up coriander seeds using pestle and mortar with 30g blue orange peel for last 5 mins of boil turned out well for me. That was in a 1.050 wit.

[charliemartin]

I was planning to throw them in whole, but I think I will now lightly crush them. More surface area to interact with the wort, eh?

Thanks for the input guys. Always good to hear about practical experiences when trying something new.

Cheers,
Charliemartin