Anyone ever try making an ale with pomegranate? Im sure people have. Im thinking about doing it and was wondering if anyone had any ideas or foundations to start on.
I would be curious for find out more about this, I have a couple pint jars of home canned pomegranate juice.
I heard that it doesn't taste good. But, not from experience. I make a rock'n mead with it though. I you challenge you to make it with a wheat beer and report back.
Pomegranate Red Ale
I've won some ribbons for this one (locally and the State Fair); pretty tasty. Ages well.
Batch Size: 5.00 gal
Boil Size: 6.42 gal
Estimated OG: 1.053 SG
Estimated Color: 12.2 SRM
Estimated IBU: 24.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
8.00 lb Pale Ale Malt (2 Row) US (3.5 SRM) Grain 79.21 %
1.00 lb Honey Malt (25.0 SRM) Grain 9.90 %
0.25 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2.48 %
0.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.48 %
0.10 lb Roasted Barley (300.0 SRM) Grain 0.99 %
1.00 oz First Gold 2007 [6.80 %] (60 min) Hops 24.8 IBU
0.50 lb Brown Sugar, Light (8.0 SRM) Sugar 4.95 %
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale
2 quarts pomegranate juice added after 7 days to primary.
Maybe leave out sugar and some malt. The juice really boosted the abv's. But on the other hand...maybe that is what made it so good.
I have a recipe featured in a book about beer that I was really proud of. I was trying to do a beer reminiscent of New Glarus' Fruit Beers Belgian Red and Raspberry Tart, only with Pomegranate.
2lb Flaked Wheat
1lb Crystal 60
.5oz carafa III
mash high - 155-157
.5oz saaz 60min
16oz pomegranate molasses (end of boil)
wlp400 belgian wit
1gal of pomegranate juice (i used fresh juice from a farmers market that I knew was free of any additives or preservatives)
You end up with a 5 gal batch. 4gal beer/1gal juice. i have no idea what the ABV is because I dont know remember the gravity of the juice pre-fermentation. The 4gal base beer is about 4.25-4.5%abv. OG 1.046ish. FG 1.012-1.014. This is a very fruit forward beer. I mash very high, even with the pound of crystal because the juice and molasses (which is just juice reduced into a syrup) will ferment out leaving the beer very dry. You need the malt sweetness to balance as well as give the beer some body so it doesnt taste like a pomegranate cider. It came out like a sweet, yet tart and slightly dry from the tannic quality of the pomegranates. Its more of a dessert beer ala Belgian Red/Raspberry Tart or dare I say, the Lindemans lambics.
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