Protos
Die Schwarzbier Polizei
Today I brewed a clone of Saison de Pipaix, strictly following the recipe published in BYO Magazine.
I thoroughly weighted all the spices exactly as they were in the recipe: Bitter Orange, Sweet Orange, Anice, Ginger and Black Pepper.
The resulting wort has a fantastic spicy flavour redolent of Wild Honey, I like it very much. However, it's also unpleasantly hot because of Pepper. Now I see it would have been better to add uncrushed Peppers, not powdered Pepper as I did, but I've newer used Black Pepper in my brews before so I just didn't know and the recipe didn't specify that.
My question is, is Pepper flavour mellowed by fermentation and bottle conditioning? If it stays irregardly, it would be pity to have a nice-smelling beer barely drinkable because it tastes pepper-hot
I thoroughly weighted all the spices exactly as they were in the recipe: Bitter Orange, Sweet Orange, Anice, Ginger and Black Pepper.
The resulting wort has a fantastic spicy flavour redolent of Wild Honey, I like it very much. However, it's also unpleasantly hot because of Pepper. Now I see it would have been better to add uncrushed Peppers, not powdered Pepper as I did, but I've newer used Black Pepper in my brews before so I just didn't know and the recipe didn't specify that.
My question is, is Pepper flavour mellowed by fermentation and bottle conditioning? If it stays irregardly, it would be pity to have a nice-smelling beer barely drinkable because it tastes pepper-hot
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