Pink Peppercorn Saison

20 litres; OG = 1.072; FG = 1.018; IBU = 30; ABV = 7% (calculated values, actual levels may vary.)

A Belgian farmhouse Saison, flavored with pink peppercorns. The pink peppercorns add a light peppery flavor with some sweetness and fruitiness. They pair nicely with the spicy Belgian yeast and rye malt. The addition of flaked grains adds a creaminess to the beer's mouthfeel.


  • 5.5kg pale malt
  • 450g rye malt
  • 230g flaked wheat
  • 230g flaked oats
  • 8AAU of Amarillo or Cascade (60 minutes) or, if that is not available, Target or Southern Promise
  • 30g Tettnang 4% (20 minutes)
  • White Labs WLP 565 Saison I or Wyeast 3724 Belgian Saison yeast
  • Spices &/or Herbs:
    • For boil: 1/8 cup freshly crushed pink peppercorns
    • For dry-spicing: 3 tablespoons of whole pink peppercorns in a steeping bag (if possible, weight the bag with a sanitized stainless steel ball so it sinks into the beer)

Brewing instructions:

  • Mash all grains for 1 hour at 66°C.
  • Sparge at 77°C.
  • One hour boil with hop regimen above.
  • Stir in crushed pink peppercorns five minutes before flameout.
  • Ferment warm at 21°C.
  • Rack to secondary and age for 5 weeks. Dry-spice with the pink peppercorns for the last 7 days before kegging or bottling (after soaking for 24 hours in unflavoured vodka to sterilise)

(Source: Recipe adapted to Imperial measurements as well as for availability of ingredients in South Africa.)