I'm planning on doing a strawberry ale (extract based, with fresh fruit). My gf's family has a farm and strawberries are in season (later i'll get some rasberries and black berries, but it's not time yet).
I have never done fruit and have read a little about how to do it (i've read a little) so i'm looking for some experience. All i've decided is so far is light extract to a sg of around 1.050-1.060. I don't want to overpower the berries.
So how much should i add (i know it depends on how much I want to taste them, but what have others added)? I was thinking 5 pounds of strawberries.
what about pasteurizing? I know not to boil (due to pectin), so steep them at 150 degrees? Blanch them in boiling water (ie dip them in quickly), or maybe mash them with some metabisulphate a day before?
And for the last questions: hops. I can get basically any hops but what would match alright? I was thinking a light hopping with cascade, with no aroma hops.
and for the last question: primary, secondary or both for the fruit addition?