first weissbier

[rick_huggins]

I'm about to pop my Weiss cherry with the following but am after some info on the corriander based on prior experience please?

23l
2.552kg wheat malt
2.552kg Munich malt
35g of hallertau @3.0aa??
25g of corriander seeds
Wlp300 yeast

12.8 ebc, 10.8 ibu, 5.1 abv

I plan on brewing tomorrow so any help greatly received

First time using wet yeast too, any tips?

Ta Rick

[mysterio]

There is no coriander in a German weiss, infact it's illegal in their country. The yeast you're using provides plenty of the spicy/fruity notes. If you still want to go ahead just crush the seeds and throw them in at the end of the boil. 10g is a good starting point.

For the yeast, make a litre starter with dry malt extract, use 100g of DME, dissolve it in a litre of water, boil for 15 minutes, cool it, pour it into a sanitized container, shake well then add the yeast. Wait until it's active, 24 - 48 hours, pitch as normal

[adm]

Like Mysti says....no coriander in a Weiss.. Different story for a Belgian Wit though which typically has orange peel and coriander. Both added towards the end of the boil - make sure to crush the seeds first (and I like to toast them a tiny bit first)

Of course, you can do whatever you damn well please if you aren't brewing to the Rheinheitsgebot law which says only malt, water hops and yeast. (So the Germans need to use malted wheat, whereas the Belgians seem to use more unmalted...)

[rick_huggins]

Ok ok, I'm changing allegiance to the Belgians; Orange and spice sound more fun..

I've got sweet orange and curacao so will have a play tomorrow...

Thanks again guys... best get my starter underway now then eh...

[rick_huggins]

Mash liquor is on, starter bubbling away, will do a full brew day report (with pics)

What fermentation temp best suits WLP300 and should I add a late hop addition of more Hallertau?

[mysterio]

I've tried about 5 different temperatures for that yeast, I think 17C is by far the best... IMO it starts to taste medicinal above 20C

Late addition, it's up to you! If you do, keep it low, about 15g max I would say. I would leave it out altogether. You'll be getting plenty of flavour from the yeast

[rick_huggins]

Thanks mate, will take your advice... Mash on!

[lancsSteve]

There is no coriander in a German weiss, infact it's illegal in their country.

Being a little pedantic here but that's not entirely true - Leipzig's traditional 'Gose' has salt and coriander in it and is SUPERB. Was lost for many years but now two places brew it in Leipzig. See http://www.germanbeerguide.co.uk/gose.html

Breaks the 'reihensgebot'.. but that's Bavarian anyway and not 'illegal' anymore, it's a weird and much-misunderstood piece of historic legislation (for example Bamberg had one before the one you always hear about) that's used as much for marketing as anything else now much like 'more of the sugar turns to alcohol'. It also killed off a lot of great traditional German beer styles e.g. hemp beers and arguably reduces scope for innovation so not really applicable to homebrewing...