I’m brewing a Session Saison this weekend. I’ll be using Wyeast French Saison yeast and want to add cracked black peppercorns along with Basil at flame out.
How many ounces of peppercorns is a good amount?I don’t want it to over power, just add some subtle spice.
I’ve used 15 slightly cracked peppercorns in a wit with great results.
15? as in 15 in a 5 gallon batch? And pepper flavor came through?
I’ve used .5 oz in a wit, but can’t say that it was detectable. 10 min. boil.
It melded in well. Not pronounced, just balanced.
