So, came up with this recipe last night based on some leftover ingredients. I'm not sure how I feel about the whole thing, so let me know what you think.
Steep 1 lbs Briess Caramel 40L for 20 min at 155 deg F.
60 min, 6 lbs Wheat LME (65% wheat, 35% barley, Northern Brewer)
60 min, 1 lbs Sparkling Amber DME (Briess, Northern Brewer)
60 min, 0.70 oz German Tettnang Pellets (4.5%, Northern Brewer)
30 min, 0.30 oz German Tettnang Pellets (4.5%, Northern Brewer)
15 min, 1 tsp Irish Moss
2 min, 1 oz Czech Saaz Pellets (3.9%, Northern Brewer)
~7 day 69 deg F primary fermentation, no fruit. Pitch 500 mL starter of White Labs WLP001 California Ale.
~14 day 69 deg F secondary on top of 2.5 lbs Trader Joe's frozen raspberries that have been thawed and NOT pasteurized or otherwise sanitized or heated.
11.7 SRM (really, I'd expect it to turn out much darker)
Estd. OG: 1.053
Estd. FG: 1.012
Estd. ABV before fruit: 5.3%
Any ideas or opinions?