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Pomegranate Biker Radler

Brewed: 05/20/2018   Kegged: 06/19/2018

Just for the record, I don't think what I made is actually a Radler. I'm not sure I understand the style at all. My interpretation is that it is actually just a blend of fruit soda and beer. In fact, some of what I've read makes me think that the idea is to mix beer with soda as you're drinking it.

Anywho ... in May of 2018, I asked my wife what she would like me to make next.

One of her friends husband had recently made a shandy. The SheppyBrew Beer model doesn't really like lemony beer, and she asked me if a shandy could be some other juice (like pomegranate) 

I thought it could be, but she did some research and decided that if it has some other juice in it ... it is actually a Radler.

I don't know. But, I don't really care either.

I designed a beer with a Kolsch base and told my wife to pick out the juice she would like to have me add. 


Originally, our plan was Pomegranate juice. What she ended up getting was Pomegranate Blueberry.

As I write this, I'm not sure how it will turn out. I'm not sure I know how much juice to add, so I suspect I'll err on the side of not enough.

Anyway ... if you would like more information about this "Radler" check out Sheppy's Blog: Radler.

Pomegranate Biker --- Batch 1

Style Fruit Beer Batch Size 6.25 gal
Type All Grain Boil Size   8.55 gal
Brewhouse Efficiency   70.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity 1.049 SG Estimated FG 1.013 SG
Recipe Bitterness 25.9 IBUs (Rager) Alcohol by Volume 4.8 %
BU : GU   0.525        
Recipe Color 4.0 SRM
Measured OG:   1.050   Measured FG:  1.014  
ADF:   72   Measured ABV:  4.7  


Amt Name Type # %/IBU
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 81.6 %
1 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 3 12.2 %
0.500 oz Magnum [12.70 %] - Boil 60.0 min Hop 4 22.2 IBUs
0.500 oz Hallertauer [4.00 %] - Boil 20.0 min Hop 5 2.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 7 -
0.500 oz Hallertauer [4.00 %] - Boil 10.0 min Hop 8 1.4 IBUs
1.0 pkg Kolsch Yeast (Wyeast Labs #2565) [124.21 ml] Yeast 9 -
12.0 oz Frozen Pomegranate Juice (6.0 SRM) Sugar 10 6.1 %

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.38 qt of water at 168.2 F 156.0 F 45 min

Batch sparge with 2 steps (Drain mash tun , 6.33gal) of 168.0 F water

Recipe Notes
Make a starter a day or two before brew day.
4g gypsum in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Mash and boil as instructed.
Cool to below 60 degrees F. Maintain this temperature for a day or two, then let the yeast rise as it wants.
Ferment for 2 weeks.
Rack to secondary on top of the Pomegranate juice concentrate. Allow secondary fermentation.
Keg and carb to about 2.5 volumes.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.039 SG)   Pre-boil Vol   (8.55 gal)
Actual Mash Efficiency   Pitch Temp    
Day 1: 
Day ... 
Day ... 

Brewing Notes:
06/19/2018 esheppy
Kegged. Just the right amount of blueberry pomegranate. 1.014 fg.
06/22/2018 esheppy
Noticed that the pressure on keg was really low. Turned it up.
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