Recipe Type: All Grain
Yeast: dry
Yeast Starter: no
Batch Size (Gallons): 5.25
Original Gravity: 1.042
Final Gravity: 1.011
IBU: 19
Boiling Time (Minutes): 90
Color: pink
Primary Fermentation (# of Days & Temp): 7 days at 65º
Secondary Fermentation (# of Days & Temp): 14 days at 65º

This is a clone of McMenamin's Ruby. McMenamin's is a chain of brewpubs in the greater Portland area.

8.00 lb Pale Malt (2 Row)
1.00 oz Hallertauer (60 min)

6.00 lb pulverized raspberries (Boil 5.0 min)

Mash schedule;
Mash in with 2.5 gallons of water at 161º
Drain, then sparge with 3 gallons of water at 180º
Drain, then sparge again with 3 gallons of water at 180º

I went off of the ingredients list from McMenamin's website.
In 1985, McMenamins became the first brewery in the U.S.A. to legally use fruit in the creation of ales. While many other breweries have followed suit, we still make this Ruby exactly as we first did: Light, crisp and refreshingly fruity. Over 55 pounds of hand-macerated, fresh, whole raspberries are used in every batch. Taste the original!

Malts used: Pale Malt
Hops used: Vary
Fruit: Whole Raspberries

Original Gravity: 1.038; Terminal Gravity: 1.005
Alcohol by Volume: 4.39%
Calories: 170 per pint

They don't specify measurements so I had to wing it, and also based it off other recipes I found on the net. Also, the berries have to be boiled in order to get the pectin haze that is in the original. You can add them directly into the main boil if you want a subtle aroma, or if you want stronger berry flavor boil them then add to secondary. Be forewarned, that 6 lbs of raspberries takes up about a gallon of space, so be prepared for that.