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I'm planning a light lager recipe that's going to have around 20% Crisp flaked, torrefied maize. Looking at the datasheet I can see it has a high extract potential - 86.5% equates to 1.040 in Beersmith. This is higher than base malt.
The thing is, the Brulosophy folks (link) tried brewing with...
I want to try something different with a wit, and got the idea of using the sweet, tangy, slightly spicy pink 'peppercorn'.
My main question is when to use it and how much? I want it to be one of the predominant flavors, but not to overshadow the wheat and hops.
Any suggestions are appreciated!