Pomegranite Beer

[milesbishop]

I had a thought the other day about a pomegranite wheat beer. I had a thought about putting pomegranite seeds into the secondary fermentor. Would this work? I am new to brewing and have some weird ideas I wanna try but dont want to waste my time.

Any feedback would be appriciated.

 

[Beernik]

Sure this would work. You might need the seeds from a couple of pomms. Or it might be easier to go with the juice.

I made a cranberry-pomm plambic a long time ago. It was really good.

 

[milesbishop]

It would be a 5 gal batch. You figure 2 full Poms would do it?

 

[milesbishop]

Also, I would need to sanitize the seeds as well correct? How would I go about doing that?

 

[Beernik]

My rule of thumb for fruit beer is 1lb of fruit (before pitting, etc.) per gallon of beer for "good flavor". More for stronger, less for subtile.

5lbs of pomegranate is a lot of pomegranate. So decide how strong you want the flavor and how much you want to spend.

I usually pasteurize fruit before adding it to the secondary or the primary after primary fermentation is complete. Pasteurizing means heating, which means you also need to add some pectic enzyme to counter act the pectin haze it will cause.

Of course... in a wheat, haze is to be expected, so you could skip the pectic enzyme.