This receipe is for an all-grain, small batch Peppercorn Saison (sometimes described as a farmhouse ale) with an optional mango addition. Saisons are a popular Belgian style.
To make it a mango peppercorn saison, I added crystallized mango. The peppercorns should be freshly ground. I have done this recipe multiple times, with both regular black peppercorns from the local grocery store as well as with Talamanca peppercorns provided by a friend from Equador. The spicyness of peppercorns varies widely and the amounts given below should be only taken as a rough guideline.
This beer can be found on Untappd here.
| % | 5 Gal | 3 Gals | ||
|---|---|---|---|---|
| 58.3% | 7.00 lbs | 4.20 lbs | 2-Row Pale Malt | |
| 29.2% | 3.50 lbs | 2.10 lbs | White Wheat Malt | |
| 8.3% | 1.00 lbs | 0.60 lbs | Cara Pils | |
| 4.2% | 0.50 lbs | 0.30 lbs | Munich 10L | |
| 1.00 oz | 0.60 oz | Kent Goldings | 1 hour | |
| 1.00 oz | 0.60 oz | Saaz | 10 minutes | |
| 1.5 oz | 0.9 oz | Ground Peppercorns | 5 minutes | |
| 2.0 oz | 1.2 oz | Ground Peppercorns | secondary | |
| Crystalized Mango (optional) | secondary | |||
| Wyeast 3711 (French Saison) |