keithshead
Brewer
- Joined
- Aug 10, 2009
- Messages
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Hi,
Brewing a Wit beer this weekend. Only a 2.5 gallon batch. Will be using white labs Belgian Wit yeast and Indian coriander but with regards to the orange i have an idea: My wife is a pretty good jam maker and we have some pretty dark strong flavoured orange marmalade left. I am thinking about using that at the end of the boil instead fresh peel.
Does anyone have experience of this? Also, how much coriander am i looking to use here?
Cheers
Brewing a Wit beer this weekend. Only a 2.5 gallon batch. Will be using white labs Belgian Wit yeast and Indian coriander but with regards to the orange i have an idea: My wife is a pretty good jam maker and we have some pretty dark strong flavoured orange marmalade left. I am thinking about using that at the end of the boil instead fresh peel.
Does anyone have experience of this? Also, how much coriander am i looking to use here?
Cheers