abv after adding strawberries

[zoomzilla]

I've read a few posts about how to calculate abv after adding fruit/sugar additions to secondary but I've not been able to understand the math. I'm just looking for a ballpark estimate of what I can expect. I am currently fermenting an ipa with OG 1045. It should finish pretty dry, about 1010, to give me an abv of 4.5%. Then I will add 5lbs of crushed strawberries to the fermenter when fermentation is done. I'm hoping to get to at least 6%abv. Is that reasonable? Oh, and the yeast is a healthy starter of wlp002 pitched into oxygenated wort(o2 tank and diffusion wand).

 

[chickypad]

I would not expect you to get a significant bump in ABV from whole fruit, see an explanation here.

 

[berebrando]

Read: http://www.themadfermentationist.com/2010/10/adding-fruit-to-beer-increases-alcohol.html?m=1

Oregon fruit purée strawberries are 8 Plato or 1.032 ... You are actually watering down your beer by adding strawberries.

https://shop.fruitforbrewing.com

 

[zoomzilla]

Great info thanks everybody. I read an interview on this site of the head brewer at sierra Nevada and he recommended using pie filling. I thought the idea was abhorrent but now I see the logic.