Pomegranate Cinnamon Red Ale
My entry into the Sam Adams homebrewing contest is a Pomegranate Cinnamon Red ale. When I racked my Irish Red Ale to a glass carboy for some cold conditioning before bottling, I racked about 3/4 of a gallon to my glass jug that I make my yeast starters in (thoroughly cleaned and sanitized, of course).
From there, I added about 10 fluid ounces of 100% pasteurized pomegranate juice. I left it at room temperature to start a secondary fermentation with the sugars in the juice.
At the same time, I cut up two cinnamon sticks and put them in a cup filled with vodka. I am making my own cinnamon extract with the vodka.
This weekend, I am going to bottle up both beers. I will bottle up the Category 23 first because I am going to play around the flavors before I finally bottle it up.
It will be good to have the Irish Red ready to go in case I need to mix in more of the base beer. The cinnamon will be an interesting challenge since I think the flavor may change with time in the bottle. I guess I will have to keep some good notes on how much I add in.
on May 3rd, 2010 at 10:28 pm
[...] I bottled the Pom/Cin Red Ale. I didn’t taste test all that much. I poured in the whole cinnamon extract along with the [...]
on August 27th, 2010 at 3:42 pm
[...] created a Pomegranate Cinnamon Red Ale for the Sam Adams Category 23 competition and got the results back last week. I don’t have [...]