Fruit IPA advice

[Chris-18]

Hey everyone

So I need to break in my new brewing system, and I was going to brew an IPA that I have done a few times already.
However I want to add fruit to it, something like mango etc.

I have found frozen mango pieces and I also have access to fresh mango, but the frozen is a lot easier to work with.
Have any of you used fresh or frozen fruit in an IPA before? Any advice on amounts in general?

Seems that a lot of people worry about infections from the fruit. But in my mind, if the fruit is good enough to eat (not overripe or moldy) and it's fresh, and if you cut away the skin of the fruit, and use a sanitized knife and cutting board, you should be fine, right?

 

[xpops]

the alcohol in your post ferrmented brew should fight off any risk as well.

I use raspberries, strawberries, blueberries and rhubarb in beers in the past, and have never sanitized them before. just toss them in secondary and rack onto them!

mine have all been fresh fruit, however i do freeze them after they've been cut to sizes small enough to fit into carboy. this causes the water in them to expand, break their cell walls, and allow for more flavour/juice transfer into your brew!

Amounts vary by fruit. For 5gal of a raspberry blonde ale, i only use 2Lbs. But for my blueberry blonde ale i use 5-6LBs and the flavour is still tough to come through. for my strawberry/rhubarb blonde, i did 3lbs of strawberries to 1lb of rhubarb, and the rhubarb still over powers the strawberry until the beer warms up a bit.

trial and error! just means you get to brew more

cheers,

 

[diskotc]

The Mad Fermentationist recently brewed a mango milkshake IPA:

http://www.themadfermentationist.com/2017/03/milkshake-ipa-mango-vanilla-hopsicle.html?m=1

5lbs of frozen mango in the primary got him plenty of mango flavour.

Happy brewing!