Coriander and Lemon Grass

[DixeySJ]

I'm want to try adding some coriander (as seed) and lemon grass stalks to my basic Citra based pale ale. I don't want to overwhelm it, just add something in the background. I think Hopback brewery did something like this, called Taiphoon. Has anyone used these adjuncts and if so, when - and how much - are they best added? In absence of any other info, my thought is to use about 15g coriander seeds and a couple of bashed lemon grass stalks at the 15 min boil stage (I'll be doing a small 12L test batch). The grain bill is MO with 10% Munich, moderately hopped with Citra - that works fine as it stands, this is just an experimental variant.

 

[Begbie]

I'm going to brew a saison today, based on a recipe by Jon Finch. It uses 20g of coriander seeds in a 19L batch. Scaling down, that would be approx 12g in a 12L batch. There are obviously personal tastes and saison is a different style, so this is just to give you a comparison. This will be my first brew using additions like this so I'm no expert and I'm sure someone else will offer more concrete advice.

 

[DixeySJ]

Sounds helpful. Rather use too little than too much, it'll still be drinkable if I can't taste it!

 

[Hazelwood Brewery]

I’ve used both but not in the same beer.

I use coriander in saisons. For a 20 litre batch, 12-15g crushed, added to the boil at 5 minutes. Out of the fermenter it’s fairly strong, at 4-6 weeks it’s nicely mellowed.

Lemon grass was used in an IPA. I finely chopped 4 stalks and added them to the fermenter at the start of fermentation (on the same day I pitched the yeast). This gave a nice flavour that persisted but wasn’t strong. I also suspect it helped to keep the beer fresh and have since learned it’s an antioxidant.

 

[DixeySJ]

That's helpful, I like the idea of putting the lemon grass in the fermenter rather than the boil. With these two comments I feel I have a plan coming together ....

 

[matt76]

I can't speak from experience here...

I've used coriander seeds, but only once (in a Witbier) and that was right at the start of my brewing career...

But as @Hazelwood Brewery says, my instinct would have been to use the lemon grass more like a dry hop than in the boil...

The other thought I had was to make a lemon grass tincture - essentially steep it in vodka (I think) and then add it at packaging or even a few drops at serving to gauge it.

They've done this a few times recently on Basic Brewing Radio with citrus fruits, and also chillies.

 

[DixeySJ]

I like the tincture idea. I've done that with the spice mix for my Christmas brews. Hard to think about that in the current heatwave !!

 

[Baldbrewer]

I've used coriander in wheat beer and a summer ale, nice with some bitter dried orange peel too.
I used about 12 g too in a muslin hop sock in last 5 mins of boil and 30 whirlpool.
Not used the lemon grass though so I'll follow your progress with interest