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Black Peppercorn advice

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.

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