This might get long...so thanks for reading and any feedback! I've homebrewed for about 1.5 years focused on IPAs, NEIPAs, and DIPAs... but I've recently enjoyed New Glarus raspberry tart and New Glarus Strawberry Rhubarb. I'm looking to make a beer inspired by those two (I wouldn't say clone), and have some questions. I want the beer to be opaque with a raspberry red color. To get this, I'm going to keep SRM low of base beer, ferment with Wyeast 1318, and give it 2oz fermentation hops with el dorado. I'm also going to use oat milk (which has gone well in my NEIPAs). Then I'm going to do a secondary with Rasperries, some raspberry extract, and raspberry juice for color. I chose Wyeast 1318 because I'm familiar with it, I don't want any belgian flavors, and a sour is out of skill range at the moment. I was also thinking about a clean yeast like S05. My primary questions: Water chemistry? What type of water chemistry would be appropriate for a fruit forward beer? Carbonation? I would like this to be in the 2.6-2.9 range...does that sound right for a champagne like carbonation? Quantities of raspberry? After some searching, my initial thought is to do 4 lbs of raspberries, 5mL raspberry extract, and 16 fluid oz of raspberry juice - all in the secondary for approx 2-3 weeks. Any suggestions on these quantities? Current recipe (I'm open to major/minor changes/suggestion): 5 gallon batch, BIAB OG 1.054 FG 1.015 5.12% ABV 4.28 IBU 2.94 SRM (before the addition of raspberries) 6lb 2row 1.5lb Flaked wheat 1lb Corn sugar .5lb Lactose 64 fluid oz oat milk added towards end of boil 2oz el dorado whirlpool 170F for 20 minutes 2oz el dorado fermentation dry hop for 5 days Wyeast 1318 (from starter) fermented at 68F Rack to secondary on top of 4lb raspberries, 5 mL raspberry extract, and 16 fluid oz raspberry juice for 2-3 weeks Thanks for reading and any feedback!