shot0rum247
Well-Known Member
I've decided to add some black pepper to my IPA. Having never used such an additive, I don't know how much to add for the last 5 min of the boil without overpowering everything. Im using 2 oz of sterling for bittering and 3/4 oz cascade for aroma. I saw a black pepper porter recipe with 1 oz of black pepper, half added for the last 5 of the boil and half in the primary. Can i even really safely put something like that in the primary without messing up the fermentation? Lemme know what you think of such an amount. Thanks all!