I made a Pomegranate Wit a little less than a year ago, before I was able to do AG batches, so it was an extract batch. It ended up not turning out due to the introduction of fresh Pomegranates causing an infection. I could tell the beer had potential taste-wise, but most of it was flat, and some were complete gushers with nothing resembling a frothy wit.
So I am going to try this again, except all grain, and a something different. I ran into this interesting recipe on the forum:
There is also one for turbid mashing a couple posts down from, that I am more interested in.
I came across this after converting my Wit extract recipe to AG in BeerSmith and BeerSmith decided that it need 50/50 Wheat Malt and Acidualted Malt. Since I had never used Acidulated malt, I had to look it up and what not.
Obviously 50% Acidulated Malt would be WAY too much, but it could be a nice touch to a wit.
So, to get to the point, I have some options to play around with:
-Use POM Juice instead of fresh pomegranate, since it is flash pasteurized.
-Use Acidulated Malt to get a sour "tang"
-Use turbid mashing technique for "sweeter" beer with lots of body
-Use traditional bitter orange peel, but also some sweet orange zest along with turbid mashing to balance the sourness from the acidulated malt and the tartness from the POM juice (essentially making it a Pomegranate Orange Wit.)
-Do not use bitter orange peel, or do not use sweet orange zest.
Any experience with Acidulated malt and Turbid mashing. Would it overpower the POM? Can it be balanced for sourness, tartness, and sweetness?
Since sour and tart are two very different tastes, I think it can be done, but need some insight into what a good way to do it would be.
I would hate to overpower this beer and turn a good Wit into something unrecognizable.