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.