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I recently brewed a Belgian Style Dubbel that was a bit experimental for me.  Instead of adding the corriander to the boil kettle,
I added it to the Mash at mash in and then went about my normal regular brew schedule.

The beer turned out delicious and now that I reflect on it a bit, the corriander is much diminished in presence yet still nicely

If I encounter a recipe that calls for spice additions to the boil kettle, I must really rethink  the technique.  In fact I will probably
opt for the mash additions of any spices.

BTW, I enjoy the contributions of corriander, YMMV.

Did you adjust the recipe at all? And how fine was your corriander in the mash? Maybe the tiny bit that made it through to the wort being there for the full boil may have made a difference? I've only used it in WIT with 15 minutes left in the boil. Same as with hops I'm sure I could have gotten widely varying tastes depending upon when I add the corriander, such as mash, various times through the boil, primary, or seconday.
Is the diminished presence you speak of in taste or aroma? I really like that smell.


That is a interesting idea to put it in the mash.

I need to retaste this beer because it needs to be fresh in my mind. I don;t wanna tell you the wrong thing.

It will be a week or more before I can try it again as The Doctor has taken me off alcohol for a while till I heal up...

So, I'm a little skeptical that you'd be able to taste it in in a blind test.  I'm sure some spice will come through if you add it in the mash, but it will probably be greatly diminished compared to adding it to the boil.  What would be the advantage of this compared to adding less at the end of the boil?  I'm thinking of mash hops as a comparison, and I don't really see a reason to use them.


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