I'm going to be brewing a witbier later today that I'm going to spice with peppercorns and tangerine zest. Does anybody have any experience using either of these in terms of amount to use? I'm going for a fairly subtle level of spice.
I can't help with the peppercorns, but I used about 1.3 ounces or a hair more of fresh zest in a 5.1 gallon batch of Witbier not too long ago and it seemed just about spot on. Added at 5 minutes left in the boil.
Randy Mosher recommends 0.5 - 1.0 ounces per 5 gallon batch. That's what I tend to use, but always orange . . . not sure about tangerines. My pepper experience is GOP only . . . 'bout 0.25 ounces which is definitely subtle. (and yes, I know that's not real pepper) Here's a pretty good recent discussion on adding zest.
I would say that 4g of cracked peppercorns at FO will definitely "be there" and noticeable, but not take over. I usually use 2g and just get a touch of pepper bite and flavor, as I prefer spice additions to be fairly subtle in lighter styles.
I'm tempted to buy a 6er of Hoegaarden, (Sorry, it's my favorite witt), and take the pepper grinder over the head of the beer. It's got to be better than boiling the stuff. Maybe there's a reason it's served with a slice of orange, that I throw on the floor, every time I go to the bar.
