Coriander seeds instead of Citra?

[gobuchul]

I read about some trial in Japan where beer was made with Citra hops and another batch with coriander seeds. They came back with flavour profiles. Apparently they contain similar oils.

Has anyone used them in beer?

What sort of quantity is needed?

Do they need to be boiled to release the flavour or can they be added at flameout?

Any ideas would be very welcome!

[Mr Squiffy]

I've used them but along with other hops so I couldn't say whether they were a substitute for citra but I think they are a decent addition. I've added 25g crushed in a pestle and mortar, added 15 mins before flameout.

[6470zzy]

I find them best used after lightly toasting in a pan on the hob as it releases the oils.

Cheers

[asd]

http://allaboutbeer.com/article/flavor-hops/

They were using coriander and Hallertau Tradition vs Citra.

[Matt in Birdham]

http://allaboutbeer.com/article/flavor-hops/

They were using coriander and Hallertau Tradition vs Citra.

Nice article!

[BrannigansLove]

I've only used coriander as part of a wheat beer, and a Rochefort clone, neither as a Citra sub. I added crushed in the last 5 minutes of the boil.

[yashicamat]

That article is very interesting. Once I've got my programme of beers completed, I might do an experimental beer using some coriander seed. I cook a huge amount of Indian food and regularly grind my own coriander seed and the aromas are fantastic, although I admit I've never actually linked them in my head with beer.

[extremeds]

A good one would be Hogweed seed, it's British and abundant. Great profile of coriander, cardamon, Orange peel. I've experimented with them in a mead, never a grain beer. Perhaps next year