Adding Pomegranite to a Belgian Strong Ale?

[crashlann]

I have a Belgian Golden Strong Ale fermenting right now, I would like to add a touch of Pomegranite to it, maybe something like Deschutes Stoic... Does anyone have experience with adding Pomegranite concentrate? Would you boil it (concetrate) first to pasteurize it? If so, how long and would this affect the taste of the concentrate? Lastly, how much would you add to a 5.5 gallon batch? Thx.

[Mills]

It depends on the makeup of the extract on how it needs to be handled. Coconut extract is 40% alcohol, so you can dose a finished beer. I would recommend dosing a measured portion of the beer and then scaling up to dosing the batch based off of your findings. You can add it at bottling or in the keg. It is not a bad idea to put a little less than the full scaled up volume in the beer because if the flavor is too subtle you can always add more.

Mills

[crashlann]

Will do, thanks!

[captain carrot]

It should be safe to add without boiling if the container is unopened. I would add to primary after fermentation subsides or add at kegging like Mills said.
The yeast will ferment any sugars so keep that in mind.
What brand of concentrate is it? How much are you going to use in how many gallons?
Good Luck!

[crashlann]

Not sure what brand I will use, I will probably check Barons and Trader Joes, two whole foods type stores in SoCal. I think I will spit the batch at bottling and add to the second half. I will post results. One question, if I decided to use fresh squeezed Pomegranite juice, should I bowl it and for how long? Thanks.