use of coriander essential oil

I'm thinking of using coriander essential oil instead of crushed coriander seed for my Belgian Witbier. The problem is to find the sweet ratio. What I want is just subtle note of coriander aroma but the essential oil definitely super condensed. 

Replicating cold infusion environment, I put a single drop of the oil into varying amount of cold water (room temperature =24c). Below is the result of my sensory experiment. Assuming that one drop of essential oil is 0.05 ml. Aroma and Flavor points are in a range of 0 to 9. 

Ratio (water ml)	Aroma	Flavor
0.2% (25ml)	8	8
0.05% (100ml)	7	6
0.025% (200ml)	6.5	5
0.0125% (400ml)	5.5	3
0.0005% (1000ml)	2.5	1

I found 1 drop for 1L water is what I desired. Which means, I need only 12 drops of essential oil (0.6ml) for my 120L batch of beer. This oil is monster!

Next batch for May

In Korea, there was a big long holiday in the first week of May. I had a tough surgery at that time. I had unwanted lumps in my stomach and I need to get rid of them before I leave this country.
I cannot drink a drop of beer as having the surgery is not even two weeks ago, but I still can design my next batch. I've been inspired single Mosaic hopped beer for a long time. And now is the time to make it by myself.

That's my grist (as always, the recipe is for 9L batch) :
References are from Briess malt company home page link

Vienna malt 240g

• DP 80 (seems to be a base malt, DP needs to be 65 at least)
• Lovibond 3.5
• suitable for base malt

Caramel 90L 60g

• suggested usage level : up to 15% 
• Lovibond 90
• gives viscosity, form and stability

Carapils 20g

• suggested usage level : up to 5% 
• Lovibond 1.5
• helps form and body

Munich 10L 80g

• DP 40 
• Lovibond 10
• clean and rich taste

Vienna and Munich seem similar and not sure how to use them differently. That is the article helps me a lot. link

with Mosaic hop 2 ounces(14g @60, 14g @10, 14g for flame out, 14g dry hopping)

with Liberty bell ale yeast M36 (suitable for a golden ale)

Regarding dry hopping :
After completion of the 1st fermentation(7days), steep the hop bag at least 24 hours, best until 72 hours. Changing the fermentor(or keg) is recommended but I'm not equipped unfortunately.

One thing has remained to be seen : 

To give an orange red color to the finished beer, need what? 

Recipe : Make my best sweet stout!

Make my best sweet stout!
The article is from : https://beerandbrewing.com/make-your-best-sweet-milk-stout/

grist :
4.8kg of Maris Otter
454g of pale chocolate malt(215L)
227g of Dehusked Carafa 3
227g of lactose

hops :
2 ounces(57g) of Fuggles at 20min
Ringwood yeast(Wyeast #1187)

When to add the lactose?
Flame-out of about five minutes left in the boil
(Stir in the lactose until dissolved, and then finish off the boil and chill as usual)

Key step :
Ferment cooler than usual for English ales(15 degrees celsius is a great starting point)
(OMG. It's not gonna be good until the next fall. It already hit up to over 20 degrees celsius in daytimes now.)

Carbonate? about 1.75 volumes.
(Cause slightly lower carbonation level will add an impression of sweetness)

Home brewing competition : my recipe

In coming April, a home brewing competition named 'Korea Home-Brewing Championship 2017' will be held in Seoul. I was heard of it in late February when the final date of submitting will end within days. It was lucky for me to keep describing a magazine about beer and craft beer scene, called 'Beer Post'.

About the competition : here
About the Beer Post magazine : here

It can be a lie that I'm fully confident about winning the competition. I just hope that I can learn something during the whole process. Submit, search and analyze to create my own recipe, practice home brewing one more time, labeling, and most importantly, enjoy everything follows.

Competitors can choose one beer style out of four : IPA, saison, stout, weizen. I chose IPA because I want to drink it at that time. The style I was aim to is the brown IPA. This style has its article in BJCP style guide in 2015. I was thinking : without a wort chiller, I was forced to brew in a way of high-gravity brewing that means I'll make a very strong wort with less water(less than what the recipe says) then add icy water to make the wort cool. That could influence to my final output, make it darker, I expect. So it seems to be safe to announce that I'll brew "brown" IPA.

I've searched and collected some IPA recipe from the well-known book <Homebrewing for dummies> and several brewing kits sold in homebrewing shops with a good reputation among Korean homebrewers. Which is the process helps me to learn a lot.
Here's my recipe. It is also the first recipe I made. I can't wait to see how the output is going to be. Like : how the color would be with Caramel malt 90L? and I'm excited so much about using Chinook and Amarillo!