Black pepper stout

I've used peppercorns in a couple of saisons in the past. Always used a blend, along with other spices, but at 1g, it was there, but didn't stand out too much. (Kinda the point of using a blend of spices). Faded fairly quickly, though.

 

I don't think I would use it in a stout. If you're looking to change up your spicy stout, maybe try playing around with different dried chilis.

 

Radical Brewing, Page 162:
"Adds depth and complexity to beer, especially dark ones. Enhances other flavors. Use in small quantities, less than a teaspoon per 5 gallon batch."

I think whole peppercorns is a good idea. While they don't give up their flavor as easily as crushed, it's probably more controlled and maybe more easily pulled (if in a sack) when you reach a desirable level. As always with spices, you can always add more but you can never add less.

 

A friend makes a tasty peppercorn rye ale. He uses Malabar peppercorns.

 

I had a beer at a local homebrewer vs pro brewer. The guy said he has been playing with the recipe and said he thinks an ounce is perfect. I did not sample the beer again... but felt there was more wrong with it than just the super strong pepper.

 

I did make a coffee stout with some rye malt to try and get some heftier mouthfeel, but at 8% (1 lb) of the grain bill for 5-gallons I’m not sure it could be called a Rye Stout. I don’t get anything peppery from it, and I think more would be needed to get the chewyness I was after....but that’s another story.
Some say Grains of Paradise can give off a peppery taste. I’ve used GoP in a few lighter ales but evidently not enough of it to get pepper, (if GoP can actually can do that.)

ETA: Along the lines of what @MrOH said about experimenting with other chilies, have you considered chipotle peppers? If the smoke came through in the aroma that could be an interesting stout.
But that doesn't help curb your buddies' black pepper jones.

 

The times I've used peppercorns in the past were in rye saisons. Works well with the expectation of spice from rye and the phenols from the yeast. So far as a rye stout, maybe, especially if you throw some smoked malt in there.

 

maybe reach out to lefthand brewing, their black pepper porter was pretty damned tasty.

 

I only sorta understand this, but fully support it.

 

Which barley are you replacing with the 1# flaked rye?