I'm planning on a strawberry or raspberry blonde ale for my next creation and I want to keep it crisp and quaffable with the alcohol content in check. I've got enough bigger beers to do me for awhile, so I want something that I can enjoy a few of without flooring myself.
I plan to brew a blonde in the 4-5 ABV range as the base beer; either an AHS kit or Beirmuncher's Centennial Blonde (I've heard things). I'm planning on brewing a 5 gal PM partial boil batch and adding 5 pounds of fruit to the secondary for 1-2 weeks after fermentation. The fruit is high in sugar, how much of which is fermentable I do not know. I assume there will be a secondary fermentation when the yeasty beer meets the fruit. Which leads me to my question...
Will this effect the ABV or the beer and if so, by how much?
I've checked back through the archives and I can't find a thread on this topic.
EDIT: please ignore the typo in the title, damn edit feature doesn't let me get to it.
I plan to brew a blonde in the 4-5 ABV range as the base beer; either an AHS kit or Beirmuncher's Centennial Blonde (I've heard things). I'm planning on brewing a 5 gal PM partial boil batch and adding 5 pounds of fruit to the secondary for 1-2 weeks after fermentation. The fruit is high in sugar, how much of which is fermentable I do not know. I assume there will be a secondary fermentation when the yeasty beer meets the fruit. Which leads me to my question...
Will this effect the ABV or the beer and if so, by how much?
I've checked back through the archives and I can't find a thread on this topic.
EDIT: please ignore the typo in the title, damn edit feature doesn't let me get to it.