Carillon Brewing Co.’s Coriander Ale clone
Carillon Brewing Co.’s Coriander Ale clone
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.006
IBU = 25 SRM = 3 ABV = 5.9%
Ingredients
9 lbs. (4.1 kg) wind-dried malt (sub: 2-row brewers malt)
0.75 lb. (340 g) white cane sugar (15 min.)
0.56 g (16 g) coriander seeds (15 min.)
0.1 oz. (3 g) chile de arbol (15 min.)
4.9 AAU Sterling hops (60 min.) (0.75 oz./21g at 6.5% alpha acids)
4.9 AAU Sterling hops (15 min.) (0.75 oz./21g at 6.5% alpha acids)
LalBrew Windsor, White Labs WLP023 (Burton Ale), or Wyeast 1275 (Thames Valley Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Mash the grains in 151 °F (66 °C) water for 60 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort.
Boil the wort for 60 minutes, adding the hops at the times indicated. Add the spices and sugar with 15 minutes remaining in the boil.
When the boil is complete, chill the wort, pitch yeast, and ferment at 64 °F (18 °C).
When fermentation is complete, rack the beer, prime and bottle condition, or keg and force carbonate.
Carillon Brewing Co.’s Coriander Ale clone
(5 gallons/19 L, extract only)
OG = 1.050 FG = 1.006
IBU = 25 SRM = 3 ABV = 5.9%
Ingredients
6.2 lbs. (5.2 kg) extra light liquid malt extract
0.75 lb. (340 g) white cane sugar (15 min.)
0.56 g (16 g) coriander seeds (15 min.)
0.1 oz. (3 g) chile de arbol (15 min.)
4.9 AAU Sterling hops (60 min.) (0.75 oz./21g at 6.5% alpha acids)
4.9 AAU Sterling hops (15 min.) (0.75 oz./21g at 6.5% alpha acids)
LalBrew Windsor, White Labs WLP023 (Burton Ale), or Wyeast 1275 (Thames Valley Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C).
Turn off the heat. Add the malt extract and sugar and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding the hops at the times indicated. Add the spices and sugar with 15 minutes remaining in the boil.
When the boil is complete, chill the wort, pitch yeast, and ferment at 64 °F (18 °C).
When fermentation is complete, rack the beer, prime and bottle condition, or keg and force carbonate.
Written by Gordon Strong
Based on a recipe from the mid-19th century, Coriander Ale is yellow to yellow-gold in appearance. Its aroma is moderately spicy with a fruitiness from the coriander seed. Fruity esters from the British Ale yeast are married to the citrus notes of the coriander and there is a lingering impression of heat from the chili peppers. There is also a soft well-rounded malt character reminiscent of honey and moderate hop bitterness.
