I really want to brew a fruit flavored IPA. I was thinking of something like a raspberry or peach flavor just to add some fruit to the IPA. I went to my local brew shop and told the guy that I wanted to brew and all grain IPA and add some fruit puree to make it a summery beer and he looked at me like I was crazy. He said that I definitely should not do that because the fruit and the hops would go against each other and it would be terrible. But I’m currently drinking a New Belgium tangerine IPA so I know that it works. Does anyone have any guidance or any recipes that work? Do I add less hops to work well with the fruit? Any information or experience would be greatly appreciated.
The current zymurgy issue has just what you may be looking for. Peach IPA recipe, there is also a coffee and green tea IPA recipe as well.
Zymurgy? I’m new around here sorry. Is that another thread?
Zymurgy is the magazine published by the AHA. You get it when you join or you can buy it by the issue at most homebrew shops. I wouldn’t be likely to brew a fruit IPA, but if I did I’d probably skip the raspberry or cherry, as they are very assertive fruits. Something like peach or apricot might work better IMO. I wouldn’t back off of the hops - if you do it’s likely to be more fruit beer than anything. My $0.02 .
It’s the membership magazine, if you just joined, you won’t get that issue and if you have not joined, no issues. The magazine itself is worth the price of membershio, especially for a new brewer. Tons of articles, recipes, tips, and a Q&A section where readers can send in their questions to be answered by one in the know.
Back to your original question though, it can work but I have not done so myself. Someone with experience is probably posting some thoughts as I write this though
Thanks for the reply guys
To better answer your question, I’d recommend brewing an IPA finished with fruity hops that could compliment apricot or peach. Hops like Mosaic, Azacca, Galaxy and Citra come to mind. After fermentation is complete, rack to a secondary fermenter and add a 48 oz can of apricot or peach puree. Let ferment for 10-14 days, then package. This might be just what you’re after. Good luck !
IPA aged on Grape Fruit or orange in a secondary (or firkin) is awesome. I imagine you could do the same with any fruit.
I put puréed mandarin oranges in pale ales once fermentation slows and I love it. I don’t use very much so it seems to just reinforce some of the hop character.
I like the above info. If I were to fruit an IPA, id go citrus (orange, grapefruit, tangerine), pineapple, mango or apricot. It would be a fruit that enhances the hop character. With my experience with a peach beer, it turned out mudded. I’d go apricot instead, because it’s more acidic with a similar flavor.
I would also showcase hops that are similar to, or compliment, the fruit involved.
I don’t know if I’d ever fruit an IPA, but that doesn’t mean that I don’t like it. I am really digging Ballast Point’s Pineapple Sculpin right now!
I’ve been kicking around the idea of a passionfruit IPA for a while now. I might actually try it this summer now that I’ve discovered Vic Secret hops.
I recommend an IPA that features cascade hops with grapefruit added at the end of fermentation. Cascade and grapefruit are best friends IMO. I put an entire Grapefruit, including skin, through a vegetabe juicer and added it about a week into fermentation in a 2.5 gallon batch of an IPA with a lot of cascade in awhirlpool and it was amazing.
Although I have not tried, I would think pineapple, mango or apricot would go well with citra.
Awesome! I think I’ll give it a shot. Thanks for all the info. Lots of great ideas in here
I totally agree. I also think meridian would be a great player with apricot.
My early morning eyes dyslexed this to firkin awesome. Which it is. ;D
Just use the Conan yeast strain with a ton of citra/Galaxy/eureka at flame out and dry hopping and you won’t need any actual real fruit
I am doing a “Firkin Tuesday” at the brewery now every Tuesday and the citrus fruits in IPA (usually blended with a dry hop) have been turning out really, really nice. So easy to do to, I just was the outsides really well then chop it fine enough to fit through a funnel into firkin opening. 10-14 days and they are ready. You could do the same thing in a corny or secondary.
Upcoming I have a Kolsch on mandarin oranges and mandarina bavaria hops and honey dew melon on Hull Melon hops. Both of these I have in carboys aging waiting for firkins to come available. I purees the melon so it has to age in a secondary to be sure.
This stuff is really easy to do and just takes some experimenting.
That sounds great, Keith.
With the citrus are you using the whole fruit or just the zest? If whole fruit, are you getting any off flavors from the pith? Is it worth doing juice + zest to avoid the pith?