Too much Fruit?

Loks like a berry bomb to me. Raspberries are at the top of the list for fruit flavor/pound.

 

Looks like a wallet burner to me...

How much did 10.5# of raspberries cost?

 

That is a lot, but since you can always blend I don't see it being a problem.

 

BYO suggests 0.5#/G
BeerSmith suggests 1#/G
Herb suggests 1#/G

 

Care to share your recipe for the base beer?

 

I'd dump your second batch on top of the lees after you rack your first beer off that. There's got to be a ton of good stuff you won't get on the first round. Call it a second batch sparging.

 

For those of you who fruit do you sanitize the fruit before you rack the beer?

 

Its going to be a fruit bomb, for better or worse. Do report back Nice that you have something to blend with though.

 

I don't sanitize the fruit. I just wash it and put it in the freezer to breakdown the cell walls. The only time I use fruit though is for sours so I'm not too concerned about bacteria and wild yeast contamination. Although I don't remember where I read it but I've seen someone say you can soak it in 5Star to sanitize.

 

Different fruits require different ratios of lbs/gallon. Higher ratios are for more subtle fruit like peaches or blueberries but I would use a lower ratio for stronger fruits like cherries. I personally feel that raspberries are a strong flavor fruit, but it really all depends what you want your beer to taste like.

 

How to hell do you get that stuff out of the carboy later?

 

Any quantity of fruit in a beer is 'too much fruit', IMO. Any quantity of raspberries in anything is 'Waaaay too much fruit' (one might surmise that I'm not fond of raspberries, and, indeed, one would surmise rightly).
But I guess that's really not what you were asking

 

Last year I did ~14 lbs of TJ's frozen raspberries in 4 gallons, worked out really well. Just depends how intense you want the flavor. It's relatively easy to get raspberry in the aroma, but it takes a ton to get that saturated jammy-berry flavor.

 

Santize?
No.

Pasteurize?
YES!

Heat the fruit to ~160°F
Stir.
Hold for 30"
Stir
Don't let it boil
Stir

Rinse...Lather...Repeat
A double-boiler makes it easy to control the temperature.

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Some advocate resting the fruit for 24 hours in a Campden solution.
Not sure if this process kills off nasties other than wild yeast