Coriander Ale Gone Wild
After the success of my basic Coriander Ale, I have decided to try and kick it up a bit with wild aromatics that I foraged last weekend. I changed the dry malt extract base to half DME and half sugar. I also added a bit more coriander seeds and an entire blood orange. Hopefully it’s not too crazy.
Here’s the recipe:
1/2 lb. Light Dry Malt Extract
.25 lb. Brown Sugar
1/4 cup White Belgian Candy (Tossed in after I decided that I maybe needed some more sugar.)
.3 oz. Crushed Coriander Seeds
.9 oz Blood Orange Peel
The rest of the blood orange including juice and seeds
1 Wild Currant Leaf
1 California Bay Leaf
1 Sprig of California Sagebrush
1 gal. H2O heated to 170 degrees.
Yeast: Safale 04
Boil water to 170 degrees. Turn the heat off.
Slowly and carefully add the dry malt extract. (Note: If you leave the heat on, the DME might boil over and/or explode in your face.)
Add remaining ingredients and stir to make sure sugars and malt dissolve.
Turn the heat back on and simmer for about 20 minutes. (Note: It’s debatable that you need to do this but I do it. The beauty of home brewing is do whatever you want.)
Cool mixture down to 70 degrees. Use an ice bath for faster results.
Pour into sanitized jug or fermenting bucket.
Sprinkle about a quarter packet of yeast on top.
Oxygenate by either covering top of bottle with sanitized hand and shaking the heck out of it OR
if using a bucket stir furiously or use one of those battery operated “latte wands.”
Add vodka or sanitizer to your air lock and snap it in place.
Wait two weeks or so.
It’s a process…