| Author |
Message |
    
Brew Labs (150.159.224.8)
| | Posted on Tuesday, December 30, 2003 - 03:16 pm: | 
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for a 5 gallon batch, what would be a good amount of corriander? i was thinking .25 oz
i had another but i can't remember right now, i'll post it later when i do remember |
Bill Pierce (24.141.63.119)
| | Posted on Tuesday, December 30, 2003 - 03:34 pm: |
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I don't believe Saison Dupont uses coriander. The Clone Brews recipe calls for 1/2 tsp. bitter orange peel in the last 15 minutes of the boil. The Beer Captured recipe for Brewery Ommegang's Hennepin uses no spices, while the recipe for Fantome calls for 1/2 tsp. coriander at 15 minutes and 1/4 tsp. at 5 minutes, along with 1/2 tsp. bitter orange peel and 1/4 tsp. grains of paradise at 15 minutes. |
Brew Labs (150.159.224.8)
| | Posted on Tuesday, December 30, 2003 - 03:51 pm: |
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thanx |
Brew Labs (150.159.224.8)
| | Posted on Tuesday, December 30, 2003 - 03:55 pm: |
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i just remembered my other question. i've seen some recipes that call for adding yeast when bottling. would you use the yeast from the primary? or some other strain. and how much when bottling 5 gallons?
is this to give it that extra carbonation?
and speaking of carbonation, i know that saisons are supposed to be highly carbonated, so how much corn sugar should i use when bottling 5 gallons?
sorry for all the q's |
chumley (199.92.192.126)
| | Posted on Tuesday, December 30, 2003 - 03:58 pm: |
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At 1/4 oz., you start to get orange flavor. Do you want that? If not, for subtlety, try 1/8 oz. I like to add 1/8 oz. of freshly crushed coriander at the same time as the irish moss (15 min) to O'fests - you can't taste it, but it gives some indescribable richness of flavor to Vienna or Munich malt based beers. |
Bill Pierce (24.141.63.119)
| | Posted on Tuesday, December 30, 2003 - 04:05 pm: |
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The main reason for pitching additional yeast at bottling is to overcome the stress of a high gravity fermentation and ensure good carbonation, especially in well carbonated styles. It's common with Belgian beers. You can pitch a packet of rehydrated dry yeast (I like Danstar Nottingham). In a really big beer such as a barley wine use champagne yeast. |
jim williams (68.0.214.107)
| | Posted on Tuesday, December 30, 2003 - 04:13 pm: |
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everytime I've repitched yeast when bottling a high gravity belgian, I've gotten carbonation levels way higher than anticipated, so, I don't do it anymore. My last one, a hennepin clone, was in secondary for 5 months before bottling and still has nice carbonation.
Jim |
fob (199.184.119.58)
| | Posted on Tuesday, December 30, 2003 - 05:16 pm: |
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This chat transcript with Randy Thiel of Ommegange mentions that the predominant spices in Hennepin are orange peel, ginger and corriander:
Chat with Randy Thiel |
Brew Labs (150.159.224.8)
| | Posted on Tuesday, December 30, 2003 - 05:50 pm: |
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hmmmm well i don't plan on going higher than about 6% on this brew....so i think i'll be ok |
matt_dinges (67.31.168.137)
| | Posted on Tuesday, December 30, 2003 - 11:15 pm: |
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yeah, no spices in Hennepin? Did the authors even drink that beer?
I don't think those recipes represent what the brewers are actually doing...Dany P of Fantome definately uses more varied ingredients than those spices listed. |
Jordan West (206.27.153.31)
| | Posted on Wednesday, December 31, 2003 - 03:47 am: |
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RandyThiel: "The predominant spices in Hennepin are ginger, orange peel, & coriander. Its bitterness is from Styrian Goldings and its aroma from Czech Saaz." |
Bill Pierce (24.141.63.119)
| | Posted on Wednesday, December 31, 2003 - 01:52 pm: |
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There you have it. The recipes in Clone Brews and Beer Captured are usually good but not perfect. |
Brews and Views Archive 2004 
