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.