How much Coriander?

[Fender Precision]

Hi Guys, Im thinking of tinkering with a Coopers Canadian Blonde kit. Ive got the CCB kit and the coopers BKE thats reccomended for it and Ive also got 2 x 680gm jars of golden syrup and a jar of dried coriander. I presume most people just brew a kit "as a kit" but I havnt built my AG brewery yet and Im so bored with kits. Can anyone suggest what they might do with these few ingredients? I was thinking of making the kit with the BKE and a jar of Golden syrup but Im not sure about the amount of spice to add. Also should I / can I add some orange or lemon peels? Im hoping to get a Belgian style beer or will this not work with this kit? Cheers and Thanks. FP

 

[shearclass]

I am nto sure why you would put coriander into a beer, but when it comes to adding fresh coriander to a curry, the guide I normally use is to use as much as possible, because i love it.

I would be interested to try a beer made with coriander, though i am not sure if I'd liek it.

Sorry this post is of no use to you!

 

[StrangeBrew]

I believe it's coriander seeds that are added to lager... whole seeds crushed and just a couple of teaspoons or so as a flavour additive.

Could substitute some of the BKE and replace it with 1 jar of golden syrup.

:

 

[RobWalker]

i've heard a big tablespoon or small handful in 5 gals. like someone's mentioned it needs to be crushed too!

 

[graysalchemy]

if you have never done it before I would add the corriander crushed after it has fermented a little at a time ie a measured amount one day taste a week later then add more if necessary. Also have a spare fv on hand to transfere if you think the taste is becoming to over powering. Also make a note of how much and for how long it was added.

:thumb:

 

[Fender Precision]

Thanks Gents, I think I'll brew the kit with 750gms BKE and 500gms golden syrup to the full brew lenght. I think this kit is normally about 1040SG so i'll aim for around 1045. :thumb:
I've just realised the coriander I bought is the leaf variety I'll try to get some seeds and take the "softly softly" approach adding a little at a time. :

 

[jimp2003]

Try to get hold of the indian variety of coriander seeds if you can.

They look yellowish in colour and oval shaped rather than the round brown ones. They have a more fragrant almost lemony flavour if you chew one. The others tend to be a bit vegetal.

I did an extract witbier with a friend at the weekend and the recipe called for a teaspoon of these seeds crushed and added to the last 15mins of the boil with the zest of a couple of oranges - a common combination in some belgian beers.

I wonder if with a kit you could boil the crushed seeds and any other similar additions in some water and add at the start of fermentation or like graysalchemy says add in stages to get the effect you want?

 

[Fender Precision]

thats another option, maybe like a hop tea but added during or after fermentation. :idea: :hmm:

 

[RobWalker]

a tea would work but just make sure to boil it for a while to really get the flavour out.

 

[Fender Precision]

cool , I got the seeds today and a nice little lemon zester. However I forgot the bloody oranges!! typical