Regular infusion mash, light belgian style witbier bill. Perle, IBU about 15. Wild forest raspberries in secondary, 200g/L. Yeast BLG201, our own.
OG 1057, final does not make much sense because with berries, but it's 1008.
Very pronounced spices, hops, and raspberries, balanced! Apparently, berries accentuated the hops. Slightly tart, dangerously drinkable. Well carbonated naturally under a month.
I've staved off using fruit for those reasons but it's good to hear from someone who's done it that just dropping them in works just fine. Thanks