I am a big fan of all types of wheats. the first two i tried were two american type styles, a raspberry wheat and a watermelon wheat(fell in love with a watermelon ale when i was in Boston). I used the american wheat 1010 for them which is very clean for a wheat yeast and the raspberry turned out fantastic. used real, frozen paturized rasperries instead of extract and glad i did. it was the best raspberry wheat i ever had (beat up on purple haze big time) as the raspberry taste was so pure and natural and not fake and muddied. BrianP makes a good recommendation to be able to brew the style well first. however, since this would probably be a lighter beer you aren't sending to a competition, the raspberry may help out by masking some off flavors and making the beer more quaffable. i sure wouldn't be stoked about drinking my raspberry recipe without the raspberries. FYI add fruit to secondary and add a little less (you can always add more, but not take back). I have had several people tell me the raspberry wheat was their fav i made. i am going to try this year using an american ale 1056 and see what happens.