I've used 60% 2-row & 40% Malted Wheat ... nothing but a small bittering addition at 60 minutes for 15 or so IBUs. Mash in the low 150's. Ferment with a clean american strain - we use US-05 with good results
After primary, I'll add roughly 1.5 pounds of raspberries directly to the fermenter (assuming 5 gallons) I pasturize the raspberries on the stove first - by doing this i mix in a liter or so of water and mash it up ... could use a blender too to break down the raspberries. I'll bring it up to 170ish, hold for a couple minutes and cool them down to under 80 degrees Fahrenheit and pitch directly to primary. That'll start another little fermentation and you can be kegging in another 5 days or so - 1 week to be safe.
This beer has raspberries there, but didn't want too much raspberry there. If you're looking for a lot of raspberry, I'd go up to 3 pounds of them.