Another question for the group.
I have been looking for infomation on brewing a Belgiun White ale slightly spiced with corriander and orange peel. Have any of you ever made this beer? Did you add the corriander/orange to the boil or to the primary/secondary?
Post #2 made 12 years ago
I did it, and added to the last 10 minutes of boil.
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Post #3 made 12 years ago
Same here--last. In "Brewing Classic Styles," Jamil also adds chamomile for its floral/herbal note.
On one batch, I forgot and added the coriander/peel/chamomile to the fermenter after I remembered, which was a few hours after I added the yeast. The yeast foam left most of the coriander and orange on the sides of the fermenter. There was very little flavor of them in the beer. I took a risk, as well. No boil meant no sterilization. If I were in the same situation again, I'd wait until after them major fermentation had quieted down, then add them just like dry hops. Perhaps risky, but sometimes I take chances.
On one batch, I forgot and added the coriander/peel/chamomile to the fermenter after I remembered, which was a few hours after I added the yeast. The yeast foam left most of the coriander and orange on the sides of the fermenter. There was very little flavor of them in the beer. I took a risk, as well. No boil meant no sterilization. If I were in the same situation again, I'd wait until after them major fermentation had quieted down, then add them just like dry hops. Perhaps risky, but sometimes I take chances.
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