What fruit to use in a Rye IPA?

Hops are my favorite fruit to add to IPAs.

 

I suggest not adding fruit to an IPA. But, with that said, I have had good/great examples of mango and peaches in IPA's before.

 

Apricots. I've found they have a little more tartness than peaches and really work nice with the rye and hops.
If i'm going for fruit I like to dryhop after it's fruited.
I've used canned apricot preserves and apricot marmalade among other things. They will kick up the fermentation again, but add depth.
Since you've dryhopped already, use fruit tea.
Just make sure it's fruit only, no green or black.
A couple tea bags for a few days will do it.

 

I'm with Leedorham...hops will give some fruit notes and real fruit tends to just muddle the whole idea of an IPA. try some fruity hops (citra, nelson sauvin, palisade, etc.) and then use a less attenuative yeast like 1272/051 if you want even more fruit flavor...IMHO.

As far as the rye...it screams Nelson Sauvin...if you're a fan. : )

 

If you are bottling, its more complicated because a living beer can become dangerous when you add a significant amount of fruit without knowing how to ensure the beer gets natural carbonation without having too much sugar. I have accomplished this with potassium sorbate with great success. But last time I tried it... it didn't workout so well. I really think that it is a science and an art in itself. First, youhave to understand that Potassium Sorbate will allow the yeast to complete fermentation, but it does prevent yeast from successfully initiating the entire fermentation cycle or reproducing. When it is introduced correctly, you'll get a fruity beer with carbonation. If not you'll get bottle bombs or sweet uncarbonated beer.

 

Blood oranges.

 

I have had a really good blood orange ipa from Flat 12 here in Indy. Though I am not sure how to brew one. I have not added fruit yet much to the fiance's dismay, but I am too worried about the random possible side effects I am introducing. I also second whoever said add Nelson Sauvin, I have some dry hopping a session ipa that smell unbelievable.

 

I never thought fruit in IPAs would be such a good thing, but I did enjoy DFH's Aprihop, so I'd try something along those lines.

 

I always taste notes of calvados in rye heavy beers, you might think of adding some apple brandy

 

Apricot or mango would be my immediate inclination.

 

I'm also a big aprihop fan! What about using a tincture of apricots for a beer like OP's? Anybody know how, or if this is a good way to do it? Procedure?