Beer Saison Coriander
02 Apr 2026
- 2 dl wheat malt
- 2 dl CaraAmber malt
- 500 g light spraymalt
- 24 g Citra hops
- 1/2 packet Lallemand Belle Saison yeast
- ~1 dl coriander
- Warm 1.5L of water to 70°C.
- Turn off the heat, add wheat and CaraAmber malt, and let rest for 15 minutes.
- Filter out the malt, and add cold water to the liquid to reach 4.5L.
- Heat until boiling, and add the spray malt.
- Cook for 25 minutes, and add hops.
- Cook for 5 more minutes, take off the heat, and cool the liquid (using an ice bath as to cool it fast).
- Once cooled to 20°C, filter out the hops, and pour the liquid in the fermenting vessel.
- Add yeast, shake well, and let it ferment in a dark space.
- After 11 days, add the coriander to the fermenting vessel.
- After 3 more days (2 weeks total fermentation), transfer to bottles with 1 tsp of sugar in each bottle.
- Beers are ready to drink after 2 weeks.