I was just wondering if anyone has tried using black pepper in an APA or maybe in a Wit. I recently made an APA with some Willamette and Cascade dryhop. I has a nice citrusy and somewhat peppery flavor from the dryhops and I thought that maybe adding a very slight bit of black pepper would accentuate it even more. I've had vodka that has been infused with black pepper and it was actually pretty good.
Obviously, the challenge lies keeping the pepper from becoming noticeable by flavor. So I guess the questions break down as such:
Should it be boiled? or maybe added in conjunction with dryhopping?
Should the peppercorns be cracked or left whole?
Is this just a terrible fucking idea?
Thanks guys and Cheers!