Anthony Armbruster (18.104.22.168)
|Posted on Friday, November 28, 2003 - 10:30 pm: ||
I am about to brew a belgian triple and dubbel. These will be my first attempt at a belgian beer. I have never used orange peels or coriander seeds. What is the best way to use them, should I throw them straight in the boil, or should I use a grain bag? I have whole coriander seeds, how much should I crush them, just enough to break them open, or should I almost pulverize them?
The recipe for triple adds at last 4 min...
1/4 oz Bitter Orange Peel
1/4 oz Sweet Orange Peel
1/8 tsp crushed Coriander Seeds
The recipe for dubbel adds at last 15 min...
1/4 oz Bitter Orange Peels
Do these sound like good times to add the spices?
Bill Aimonetti (22.214.171.124)
|Posted on Friday, November 28, 2003 - 11:07 pm: ||
All sounds ok, I put the seeds in a ziplock bag then run a rolling pin over them several times but some folks use coffee grinders or morter & pestal. The 1/8 tsp sounds like a tiny tiny portion but spice should be subtle (maybe 1/8oz?). Orange peel should be broken up into small peices to maximize surface area. If you have good kettle straining you should just toss them in otherwise try a bag/hose/teaball.
Brandon Dachel (126.96.36.199)
|Posted on Saturday, November 29, 2003 - 04:51 pm: ||
Typically those spices are used with a lighter recipe - such as a wit where there are very little hops used. I'm not sure that amount of spice is going to add much to a double or tripel. The timing is fairly good for it though.
I use a coffee grinder.
Joe Verona (188.8.131.52)
|Posted on Sunday, November 30, 2003 - 12:06 am: ||
I can't tell the differance between bitter and sweet orange peels in the final product. I use the zest (just the orange part, not any white) of 2 fresh oranges in my wits with good results. I use a full oz of coriander crushed via the zip lock bag method without any overpowering taste.
I would up the coriander to at least 1/2 oz. It really brings out the orange flavor.