A step infusion mash is employed to mash the grains. Add 7 quarts (6.7 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (53°C) for 30 minutes. Add 3.5 quarts (3.3. L) of boiling water to raise the temperature to 155°F (68°C) and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter, and sparge with 3.5 gallons (13.5 L) of 170°F (77°C) water. Collect about 5.5 gallons (21 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil.
Once you’ve added all of the hop additions, you’ll want to add 0.75 oz. (21 g) of crushed coriander seed with 1 minute remaining. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 L) with additional cold water if necessary.
Pitch the yeast when the wort temperature is about 70°F (21°C). Ferment at about 70°F (21°C) for one week or until fermentation shows signs of calm and stopping. Rack from primary to secondary and add the remaining 0.5 oz. (14 g) crushed coriander seed. If you have the capability, “cellar” the beer at about 55°F (12.5°C) for one week.
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