Author Topic: Pink Peppercorm Saison  (Read 939 times)

Offline snowtiger87

  • Brewer
  • ****
  • Posts: 415
    • View Profile
Pink Peppercorm Saison
« on: April 29, 2010, 10:01:07 AM »
I know, I know. But it is for a gift. This weekend for National Homebrew Day I will be brewing my regular 10 gallon Saison recipe but taking some wort out and steeping some pink peppercorns, then putting that liquid in 5 gallons to ferment.

My question is how much peppercorns to use? A tablespoon? 1/2 oz? Should I coursley cruise them of leave them whole? Should I put them in the fermenter or just strain the steeped liquid in?

Ok, that was more than one question. Since I have never used pink peppercorns I appreciate the advice.

More info:
Description of pink peppercorns from the Spice Shop:

These Reunion Island pink peppercorns have a fruity, nutty, sweet flavor and are very delicate and light compared to true peppercorns.


Brewing since 1989 - BJCP National Rank

Fermenting: McChouffe clone, Samiclaus clone
Conditioning: Belgian Tripel, Barrel Aged Baltic Porter - in sherry barrel, Belgain Easter Ale
On tap: CAP, Dortmunder Export, IIPA, Dubbel Chocolate Stout, Wee Heavy, Whiskey barrel aged Wee Heavy, Baltic Porter
Newly Bottled:

Online denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 13289
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Pink Peppercorm Saison
« Reply #1 on: April 29, 2010, 10:22:35 AM »
I frequently use green, white and pink peppercorns in things like tripels and saisons.  Added the last 5 min. of the boil, I find 10-15 peppercorns to be about right for my tastes.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline richardt

  • Senior Brewmaster
  • ******
  • Posts: 1227
    • View Profile
Re: Pink Peppercorm Saison
« Reply #2 on: April 30, 2010, 08:13:32 AM »
I'm curious:  Does it matter if peppercorns are whole or crushed.  If so, why? 
Are the oils or phenols on or near the surface of the peppercorn and, therefore, extractable in the beer? 
Does crushing increase utilization (i.e., by breaking the outer layer, or increased surface area, or access to the internal part of the corn)?
Does adding it to the last 5 minutes of the boil do anything more than sanitize the peppercorns? 
If so, then recipes should take into account pepper "utilization" by mentioning when they're added, how long they stay in the wort or beer, and whether they're whole or crushed (e.g. coarse, medium, or fine).

How about other grains or spices (e.g., Grains of Paradise, Star Anise, Juniper Berries, Ginger)?

Online denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 13289
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Pink Peppercorm Saison
« Reply #3 on: April 30, 2010, 08:42:11 AM »
I lightly crush the peppercorns.  Same with GOP.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline dimik

  • Assistant Brewer
  • ***
  • Posts: 238
    • View Profile
Re: Pink Peppercorm Saison
« Reply #4 on: May 02, 2010, 04:28:37 AM »
Are't pink peppercorns not really peppercorns? White and green are, and are hot, but pink are just berries of some rose plant variety with a slightly sweet taste. I used them in one of my brews, and can't say the affected the flavor much.
Check out BKYeast for my yeast ranching adventures and home lab!

Primary: Braggot, Petite Saison, Porter, Herbal IPA

On Tap: RyeIPA