I have a wit fermenting that I accidentaly used to much sparge water on (og 1.040) It has finished primary at 1.010. I'm wanting to split this batch up and attempt some fruiting of part of the batch and compare it to the unfruited "control." I know that fruit levels are personal preference, but should I dial back the amount of fruit since the beer is going to be lighter than anticipated? I was thinking 1# of blackberries or raspberries per gallon.
1. The fruit will dry out your beer, in essence making it "lighter" or thinner.
2. 1#/G is still recommended as that is pretty much the minimum to get any flavor or aroma.
3. There is no need to boil your fruit if you use frozen fruit and put it in frozen.
I'm planning on using frozen fruit. I used orange peel (bitter) in the boil but most threads on here seem to hint at about a lb per gallon in secondary for "other" fruits, which is my intention. As of right now I can't find any fruit though