rmolledo
Well-Known Member
I'm going to brew a saison this weekend. But In the process of formulating the recipe I had an idea for a future saison. What about Szechuan Peppercorn Saison. Has anybody brewed with it before?
Badducky, how much peppercorns did you end up using per gallon? Boil or dry? Crushed or whole?
I used what was in the Dekalb World Market, which was just the hulls, or the fruit.
It's really good.
BUT, if you want a good "chinese" flavor appropriate for a porter, which traditionally includes Szechuan Peppercorns, have you thought about Chinese Five Spice? Fennel, Star Anise, Cinnamon, Szechuan Peppercorns, and Clove together creates a strong, classic Asian flavor that I've used with great success in dark beers. Honestly, I grind my own Five Spice because it is so good to have around fresh (not pre-packaged).
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