On a Sunday morning I had the time to brew, but I discovered that I hadn't a great choice of malts (pale, crystal or chocolate) or hops (Amarillo & only 100g). A friend mentioned he was mad for everything cumin & nutmeg at the moment & it gave me the idea to brew a coriander & orange zest beer that isn't a million miles away from a Belgian Witbier - although I didn't have any wheat, Belgian yeast or proper bitter orange zests.
Mash: 1 hour 30 mins. Starting at 68°C & falling to 62°C over the hour & a half then brought up to 70°C for the last few minutes.
3.5 Kg Maris Otter Pale Malt
1 teaspoon of citric acid.
Boil: 1 hour 35 mins.
20g of Amarillo hops (10.9% alpha acid) at 20 mins.
Zest of 4 medium oranges at 30 mins.
20g of Amarillo hops (10.9% alpha acid) at 45 mins.
40g of Amarillo hops (10.9% alpha acid) at 1h 10m.
Zest of 4 medium oranges at 1 h 10m.
10g coriander seed freshly crushed at 1h 10m.
This yielded 20 litres of wort with an original gravity of 1.040 & a final gravity of 1.010. The handy calculator gives me a bitterness of 58 IBUs. The alcohol level should be around 3.9%.
Bottled after 8 days, with no priming sugar as my last brew - Benny's Brew - had to have the pressure released several times after bottling, despite having a fortnight in primary fermentation.
Verdict on bottling: A little thin & the flavours of coriander seed & orange zest are very subtle indeed. Maybe once there is some carbonation the flavours will come out more.
After 1 week in the bottle: next to no CO2 had been generated to pressurise up the container, so they were primed with a teaspoon of sugar. Almost all the haze has dropped out already, leaving a very pale, clear beer.
After 10 weeks in the bottle: nicely pressurised, extremely pale & a very dry beer now. The coriander can be tasted quite clearly now as an earthy flavour in the background. I'm quite proud of this one, but wish I'd left it this late before drinking most of the other bottles!