Corainder in a brew

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
Post Reply
Earth Titan

Corainder in a brew

Post by Earth Titan » Fri Mar 06, 2009 2:05 pm

How much corriander seed to put in a brew of 23 liters?

Should I toast it first?

Add it to the mash tunn or the boil?

Can anyone suggest a hop to go with it as well? I was thinking along the lines of a 100% pale malt brew with goldings and fuggles but perhaps I could be pursuaded with some cascades as I undertand they give a citrus finish.

Any ideas???? Anyone tried a similar brew?

arturobandini
Under the Table
Posts: 1212
Joined: Tue Oct 21, 2008 10:14 pm
Location: North London

Re: Corainder in a brew

Post by arturobandini » Fri Mar 06, 2009 2:32 pm

Crush it with a pestle and toss it in the boil.

There's a few hoegaarden recipes in the Recipe section that have used it. Mysterio and adm spring to mind
Planning - Not for a long while

Fermenting - I'm Done

Bottle Maturing - Hobgoblin, Fullers ESB, American Stout, TOP, Fullers London Porter, Bandini Black IPA

Drinking - Still...Whiskey

User avatar
simple one
CBA Prizewinner 2010
Posts: 1944
Joined: Tue Oct 28, 2008 11:35 am
Location: All over the place

Re: Corainder in a brew

Post by simple one » Fri Mar 06, 2009 4:33 pm

I have used it in a strong IPA and some wheat beers. It was a bit overpowering.

Crush the seeds. Fresher seeds are better. Add at final 15mins of boil.

Can't remeber exactly how much i used, it is written down somewhere.... maybe 15g - 20g for 23L.

I don't think i will use them again Ihavent mastered there use... yet.

Northern Brewer

Re: Corainder in a brew

Post by Northern Brewer » Sat Mar 07, 2009 8:19 am

Hop Back's website doesn't confirm as much, but I'm pretty sure that the bottle of Crop Circle I recently considered buying, mentioned that it included coriander. I suspect that it may have also defined the hops.

Post Reply