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Has anyone ever used peppercorn in a recipe? If so, how much did you use, when did you put it in, what kind, grounded or not, ...? I'd like to finish with something similar to the Route des Épices (Dieu du Ciel), maybe a little less spicy. Thanks!

I did along with orange zest in a light beer around 3.5%


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sleepyjamie wrote:I did along with orange zest in a light beer around 3.5%

Was it good? Remember how much you used?

Hope this helps, I've never used it

From Radical Brewing:
"Pepper, Black- (Piper Nigum) Adds depth and complexity to beer, especially dark ones. Enhances other flavors. Use in small quantities, less than a teaspoon per 5 gallon batch."

From Extreme Brewing:
Recipe for "Peppercorn Rye Bock" includes 1 teaspoon (2g) milled black peppercorns and 1 teaspoon (2g) milled green peppercorns; both of which are added at the end of the boil, stirred for 2 minutes, and left to sit 10 minutes before cooling the wort.

here's another method I found on the weebz

"I used 10 black peppercorns for 5 gallons of my last batch of spiced Belgian ale, with good results. It's subtle in the flavor, detectable without being overpowering. On bottling day, I cracked them slightly with a mallet, soaked in a shot of vodka for about 4 to 6 hours, then poured just the spiced vodka into the beer, leaving the actual peppercorns behind. That way you leach out the essence of the pepper without adding the solids. It works great. If you're in a hurry, heat the vodka in your microwave for 10 seconds before adding the pepper."

LiverDance wrote:Hope this helps

It most certainly does! I have one batch of IPA to brew before I try that one, but I'll let you guys know how it turned out when it's ready. Will try in a simple English Pale Ale (something similar to 8A).

Cheers!

I've used Grains of Paradise, at about a tsp per 5 gal.

mr x wrote:I've used Grains of Paradise, at about a tsp per 5 gal.

How was it? Spicy? Subtle? Like I said, I'd like to end up with something a bit spicy, but not as much as Route des Épices. Which method did you follow?

Subtle I'd say. Just threw them in the bk.

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mr x wrote:Subtle I'd say. Just threw them in the bk.

Cool, thanks for the tips!

I've wanted to make rye/peppercorn saison for a while, might make it soon.

gm- wrote:I've wanted to make rye/peppercorn saison for a while, might make it soon.

I regularly make a rye Saison, in fact have it on tap at the moment. Always a big hit.

jeffsmith wrote:

gm- wrote:I've wanted to make rye/peppercorn saison for a while, might make it soon.

I regularly make a rye Saison, in fact have it on tap at the moment. Always a big hit.

Awesome, would you mind sharing the recipe?

gm- wrote:Awesome, would you mind sharing the recipe?

http://www.brewnosers.org/forums/viewto ... 144#p24342" onclick="window.open(this.href);return false;

That's the basic recipe. Last time I made it with all Willamette hops, rye up to 15%, and 5% ABV.

jeffsmith wrote:

gm- wrote:Awesome, would you mind sharing the recipe?

http://www.brewnosers.org/forums/viewto ... 144#p24342" onclick="window.open(this.href);return false;

That's the basic recipe. Last time I made it with all Willamette hops, rye up to 15%, and 5% ABV.

Sounds great, I'll add this to my to-brew list.