Bob's Coriander Ale

Classification: spiced ale, coriander, extract

Source: Bob Murphy (heisch@zen.radiology.arizona.edu) Issue #753, 11/1/91

Each batch has been a bit different, but good. The coriander isn't real strong, but is noticable. Some people have a hard time identifying it. For some reason they all seem to lack much head, maybe the oils in the coriander? Lack of head is not a problem any of my other beers have. Overall a nice slightly spicy light beer. Probably good for lawn mowing if I had a lawn. Good right away but seems to get better after 3 to 4 weeks in the bottle. The flavors blend together a bit more with age.

Ingredients:

6 pounds, light unhopped malt extract
1 pound, light crystal malt
1 ounce, Cascade hops, 5.5% alpha
1 ounce, whole Coriander Seed - 30 min
1 ounce, whole Coriander Seed - 10 min
1 teaspoon, Irish Moss - 10 min
Chico Ale yeast (from a previous batch)

Procedure:

Steep crystal malt at 160 degrees for 1 hour. Sparge grain and add extract. Bring to a boil and add Cascade hops.(boil for 60 minutes.) Add 1 ounce coriander at 30 minutes and the final ounce for the last 10 minutes. Strain off the hops and coriander seed when transfering to the primary. Leave in the primary for 5 days, and in the secondary for around 10 days.

Specifics:

O.G.: 1.040
F.G.: 1.012
Primary Ferment: 5 days
Secondary Ferment: 10 days