Separated fruit beer batch

[sksquibbs]

I was think of making a generic wheat-blonde beer along the lines of:
6.5 lbs pale 2-row
3.5 lbs red wheat malt
.5 lbs crystal 20
.5 lbs flaked wheat

And aim for about 20 IBU with a 60 minute hop addition

US-05 yeast

Single infusion mash with appropriate sparge

The kicker is I would ferment for about 7-10 days in 6 gallon carboy
Then rack rack this brew into 5 separate 1 gallon jugs, each with a different fruit. I was thinking of using frozen fruits from the super market such as strawberries, blueberries, raspberries, apricot And maybe a mixed bag.
My questions are: are the IBUs appropriate. Will frozen bagged fruits created a high risk of infection. What duration should I secondary ferment. And does anyone have any experience trying something like this. This is kind of an experiment so any advice or critics are welcome. Since all these are 1 gallon jugs it should be easy to cold crash even though my space is limited. I will be bottling without kegging so hopefully the fruit flavor/aroma will hold for a little bit



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[RonPopeil]

the flaked wheat is probably not necessary. 20 ibu is going to be a bit stiff for a fruit beer. i'd go lower, around 10 IBU. i've not played with fruit in my beers so i'll step aside on that one.

 

[sksquibbs]

Alright I can definitely agree with that flaked wheat could be dropped easy enough so with the 10 IBU If I'm using berries the natural tartness should bump up the perceived bitterness?


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[RonPopeil]

i would be worried about bitterness muddling your fruit flavor. let it be fruity and yeasty and use just enough hop to cut back the sweetness a touch.