I’m brewing a Belgian Wit pretty soon and want to add Tellicherry peppercorns at some point in the boil. Anyone know how many ounces and at what point in the boil I should add them? Any advice is much appreciated.
5-10 peppercorns, lightly crushed, 5 min,. to flameout.
IMO wits get plenty of pepper character from the yeast, but the spirit of the style is to use adjuncts, so in that regard, follow Denny’s advice.
That’s what I thought. If it wasn’t peppery enough from the yeast you could dry pepper to taste.