I'm a Saranac fan and I really like this beer (in small doses).McKBrew said:It's been done commercially
I think it'd probably work pretty well in a wheat beer.
Just about anything with sugar will ferment. Just about anything edible can be used to flavor beer. Pomegranate sounds like a interesting flavoring for a beer. If you want your fruit flavoring to come through, you need to start with a mild flavored beer. Also the juice should probably be added to the beer during or after fermentation. Do not boil the juice.The Bone2 said:Can one use a little POM juice?
I'm a Saranac fan and I really like this beer (in small doses).
Hey I tried to PM you but your mailbox was full.
Saw you were a Saranac fan...Cool to hear, I lived in Utica for a year and came to love that stuff.
Have you found a clone or anything similiar to their Black Forest? I tried emailing them to get more specs, but they wouldn't provide anymore than they had on their website.
I will be attempting to do a Belgian style with pom and clove tomorrow. Im not sure it i am going to use real pom or just juice. it i do use the real thing i think that i will just crush the juice out of a few 6 or so and NOt add the seeds. Ill post to let you know how it turns out
Did you brew this beer? I was thinking of adding around32 ounces of pom juice to the pot when its get down to around 180 degrees and cover and set 20 minutes and then chill/ferment as usual. This should avoid the pectin issue and still come up with a tart wheat beer that is not too sweet. Can you post your recipe? I am not sure if I will go belgian or american fruit beer yet or maybe even use a hefe yeast
I did do the beer and won a small brew contest in Jan.
20lb Schrier Pale Ale
1lb Briess carapils
1.5lb Canada white wheat
Mash temp 146 Mash PH 5.4 Adjusted with food grade Phos acid
Kettle full 7gal 12.6 Plato PH 5.72(this is what i got)
1.5 Hour boil could be brought to 1 Hour
Nugget 14.3% A/A 8.5g 60 mins in boil
Glacier 6.5% A/A 5.6g 30 min in boil
US Golding 4.9% .25g 15 min in boil
Irish moss/Clove/CaCL2 as directed/4g/7g
Knock out 5gal 17.1 Plato PH 5.45(this is what i got)
5 tsp Yeast Nutrient
WLP 530 Belgian Abby
I didn't right down the final gravity so.... probably around 3 Plato or so??
Added 4 Poms to secondary crushed and strained out the seeds to avoid lack of head retention. it wasn't enough so i added one POM juice container. perfect. Aroma had tons of banana, very good beer.
hoppymonkey said:Pomegranate wheat beer
4lbs 6 row(figured I should throw in the 6row b/c of all the adjuncts)
3lbs wheat malt
1 1/2 lb honey(orange blossom)
6oz 10L crystal malt or honey malt?
32oz pomegranate juice ( added like I said earlier in the post)
American hefe yeast/california ale yeast/ or S-05