Coriander in a wit

[denny]

@richard

@denny

@richard

The newest post in Brulosophy is a comparison of sweet orange peel vs bitter orange peel in a wit. Might be worth reading.
https://brulosophy.com/

That’s like comparing apples and oranges.  They serve totally different purposes.

In the article the tasters couldn’t tell the difference. Of course if you read Brulosophy enough you realize that their tasters almost never can tell the difference between the beers they are testing. The conclusion seems to be that nothing matters…

Did they use the peels for bittering, the way bitter orange peel is supposed to be used? Or did they use them for flavor, the way sweet orange peel is usually used? Either way, one of them was used incorrectly.

[coolman26]

@denny

@EnkAMania

This is timely, as I’m brewing my first witbier on Saturday.  Do people toast the coriander?  I see people who cook with it do it sometimes.

Nope, I never have.  I’ve also used chamomile in a wit, as Celis allegedly did.

I just had a guy ask me if I could brew him a Celis batch. I’ve had a recipe forever and it doesn’t have the chamomile. Is there a round about amount per gallon/batch for chamomile and coriander?  I think mine was 8g for a 5g batch for coriander.

[EnkAMania]

For the spicing, I used this recipe.  Brewfather

1.05 oz — Coriander Seed (crushed) — Boil — 5 min

0.17 oz — Dried Chamomile Flowers — Boil — 5 min

2.97 oz — Orange Peel, Sweet (FRESH ONLY) — Boil — 5 min

0.06 oz — Paradise Seed (Ground) — Boil — 5 min

[coolman26]

Thanks for that

[mabrungard]

The type of coriander makes a big difference.  The smooth-coated, Indian coriander comes across as more lemony, while the crinkly-coated, Moroccan coriander has black pepper notes.  I find that the Indian coriander and bitter orange peel put the citrusy flavor and aroma over the top for me.  I like the contrast from the black pepper and citrus using the other coriander.

[brewthru]

I’ve lightly cracked/crushed the coriander and simply “tossed in” the coriander as is. IMO, the cracked/crushed version of the beer was more pleasing to me. I realize this is NOT scientific at all and maybe I was influenced thinking the wit “should taste” better due the cracked/crushed coriander.

Interesting experiment for someone to undertake. Taste test. Cracked/crushed coriander vs uncracked/uncrushed.

[goschman (Iliff Ave)]

1 tsp ground packaged store bought coriander has worked well for me. Probably from Detroit.  Gasp…

[kgs]

@mabrungard

The type of coriander makes a big difference. The smooth-coated, Indian coriander comes across as more lemony, while the crinkly-coated, Moroccan coriander has black pepper notes. I find that the Indian coriander and bitter orange peel put the citrusy flavor and aroma over the top for me. I like the contrast from the black pepper and citrus using the other coriander.

I’m researching adding coriander to my favorite Belgian Golden Strong recipe to bring it a little closer to La Chouffe. Do you have a source for Moroccan coriander?

[mabrungard]

It’s the typical brown, crinkly coriander that you’ll find in any grocery. Very common. It may also be called Mexican coriander or just coriander.

[oldcrow65]

I have mashed it in the past, but I bought a coffee bean grinder. It seemed to work fine and the beer turned out very well.