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Call (760) 966-1885 Hours: Tue-Fri, 10:30am - 7 pm.; Sat, Sun 10:30am - 5pm; Closed Monday

Pomegranate Stout

Pomegranate Stout is a contemporary blend of Australian and German hop varieties hoping to arouse a touch of fruity tartness and hidden touches of cranberry and tropical fruit punch-like flavors for your senses to feast upon.

5 Gallon yield, malt extract recipe
Ingredients:
2 cans Briess Dark Malt Extract (3.3 lbs. each)
6 oz. Roasted Barley (milled, for steeping)
6 oz. Black Patent Malt (milled, for steeping)
12 oz. Chocolate Malt (milled, for steeping)
1 lb. Caramel Malt 90L (milled, for steeping)
1 oz. Willamette hops for bittering (AA= 4-5%)
½ oz. Tettnanger hops for flavor
Edinburgh Ale Yeast (White Labs # WLP028) or your favorite ale yeast
1 quart pomegranate juice

Instructions:

Heat 2-3 gallons of water to 175 degrees. Turn off heat and steep the milled grains in a muslin or nylon bag for 10-15 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract until completely dissolved. Return to a boil, set a timer for 60 minutes, and add the Willamette hops. When there are ten minutes remaining on the timer, add the Tettnanger hops. After boiling, add the pomegranate juice and enough water to reach a total volume of five gallons, cool to 80 degrees Fahrenheit or less and pitch the yeast. Aerate well and ferment at 70-72 degrees Fahrenheit.

Notes on adding fruit juice to beer:

If you are using bottled

O.G. = 1.052-1.054

F.G. = 1.014-1.016

ABV = 5.0%

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Fox Farm
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