A friend of mine is giving me some coriander that grew in his cilantro bed. I never cared for fruit in beer so I thought I would use Amarillo hops in lieu of the orange peel. Anyway this is what I have come up with. All suggestions will be taken into consideration whether I end up using them or not.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Amarillo Witbier
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: Witbier
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.053 SG
Estimated Color: 3.4 SRM
Estimated IBU: 20.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 83.8 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 63.2 %
3 lbs White Wheat Malt (2.4 SRM) Grain 2 31.6 %
0.38 oz Cascade [5.50 %] - First Wort 60.0 min Hop 3 7.8 IBUs
8.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 5.3 %
0.76 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 5 7.9 IBUs
0.76 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 6 4.4 IBUs
0.75 oz Coriander Seed (Boil 5.0 mins) Spice 7 -
0.50 oz Amarillo Gold [8.50 %] - Aroma Steep 0.0 Hop 8 0.0 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -
Mash Schedule: Single Infusion, Light Body, Batch Sparge
I plan on mashing at 148 to 150 for around 75 minutes.
I just happened to get my hands on some Amarillo hops. I made an American wheat brew with 4lbs each of pilsner and white wheat malts to later rack onto strawberry puree. I decided to bottle 1 gallon before I racked to the strawberry secondary, and the the Amarillo hops really added a pleasant fruity and earthy character. It was almost berry like without ever seeing berries. I am personally having a hard time imagining it working well with coriander in a classic wit though. I would go with some hops that have more citrus flavors with a less earthy profile, IMO.
Also, orange peel isn’t all that fruity in the end product when added a few minutes before lights out. I used a peeler and tossed about 3 oz worth of fresh and carefully peeled orange peel to a saison recently. It didn’t stand out much, and was almost nonexistent with a little age. The funky saison flavors were what really stood out.
I don’t think I’ve ever noticed earthiness from Amarillo myself. I do get some orange from it, but I don’t know if it would be a good sub for orange peel. Citrusy hops are still, well, “hoppy” for lack of a better term even if they bring a lot of citrus.
If you were looking for a “White IPA” kind of hybrid style, then Amarillo would be the way to go for sure.
I actually stocked up on the Amarillo when I came across it since its been hard to find these days. I made an all Amarillo IPA, as I have been using the same recipe and just swapping hops to really see how I feel about each hop variety. That was really where the earthiness really came through. I still find it a bit fruity, but not citrus like in the slightest.