haha no no!!!!
Firstly we cant put fruit in the boil; the cherries will, like other fruit gelatinize and become jam and badly cloud the beer. If we want to use fresh cherries there's a delicate process of pasteurising (which we dont mind, its for the fun, but 5kg of fresh cherries costs a bomb). And agree fully with the problem of wild yeast and bacteria if we don't pasteurize, noted!
Target is 2.2 abv for the base beer, which is more or less a wheatbeer, very light, and using a (belgian) wheat ale yeast so as to hopefully get the desired fruit and cherry-ish esters. in one week the attenuation phase completed, and we transferred to another carboy, in this secondary we placed 5kg of canned pitted cherries in heavy syrup, lightly smashed up in a sanitized blender. This was done five days ago...
The cherries will sit another 2 weeks and hopefully add about 2.3-2.7 abv to the whole brew (fermentations with multiple additions of complex yeast food is difficult to measure with a hydrometer.) After that the whole thing will be transferred out into another carboy again(3rd time), this time for clearing of the beer and lowering yeast count to minimise autolysing later on, while beiong dry hopped at the same time with light noble flowery saaz...
thanks to alemaster keat for advice which helped shaped the above...
realised that the cherries change the colour to something more like a deep amber/reddish hue, so i dont know what the SRM will be either.
i think for the oranges likewise they should not be boiled, due to the gelatinization issue.
My best noob guess for an ORANGEBIER would be a light base beer as HT said, Belgian wheat yeast for the fruit esters.
Hops: Centennial for FWH and bittering, Aromatic Cascade for end of boil, and maybe a noble hop (saaz)for a dry hopping to a nice finish.
Smashed pasteurised oranges introduced in the first secondary transfer(seeded or not? for cherries, +seeds means nutty aroma.) Orange peel/curacau in the second secondary transfer(keg possible also, like dry hopping).When i said all the above i imagine the:
Initial refreshing, powerful Spice and citrus Cascade/bitter Spicy floral Centennial entrance which blends with orange peel bitterness;
Followed by a medium body but with well blended orange peel and orange esters plus fruit esters with lingering citrus hops ,
Lastly a smooth transit to a delicate and flowery exit from citrus fruit by Saaz blended with light pleasant orange peel (can i say light tannins?) **yUm=)**

shall we zeng this idea to a plausible recipe with all you folks' experience?
For one, w.r.t. the thread on olive oil taking over oxygen requirements, i think that this may serve its purpose in the first transfer when the beer is racked and orange put in because i can imagine the osmotic shock plus low oxygen environment plus greatly lowered yeast count at that point in time. WORT AERATION: ALTERNATE METHOD
http://www.ibrew.com.sg/forum/viewtopic.php?f=1&t=823Any mash gurus wanna add detail to this?=)) should aim for a dry finish?(omg suddenly tastes like a CHinese New Year-isque beer.) My two cents for the mash would be just a bit of dark caramel malt/chocolate at mashout for a bit of melanoidins to stabilise the beer in the long run, and let a bit of the first runnings in before vorlaufing for proteins to settle out and make beer as clear as possible (hell knows what the oranges will do to the visibility of the beer/wort for our yeasty friends.)