How much fruit to use... (Belgian "strong" ale)

Just brainstorming at the moment, so I don't have an exact recipe, but I was drinking a cup of black tea today that was really delicious with black currants and oranges, and I thought that it would translate really well over to a belgian style "strong" ale (albeit, not that strong...was thinking around 6.7-7.1%).

It'll be mostly extract (DME) + some specialty grains that I haven't quite decided on yet, but assuming I'm going for an OG of about 1.068-1.072, what quantity of currants would you guys use, and when? I know I'll use orange peel for the orange flavor and add that in the boil (likewise with the tea), but I was debating between using real black currants either right at the end of the boil or in secondary, or adding some currant extract immediately post-boil.

I've never used fruit other than orange-peel in a brew before, so any advice is much appreciated!

Jason

 

The alternative is using the same tea I drank today that already has the currant flavor added, but I wanted to be able to have a bit more control over modifying the flavor balance.