Heat 2.5gal partial mash water to 160°F. Add crushed grain and flaked wheat in nylon mesh bag and hold at 152°F for 75min. In second pot, heat sparge/rinse to 130°F and dunk/soak grain bags for several minutes. Combine both into larger of the two pots and bring to boil. Add DME, continuing to stir vigorously until completely dissolved. Add hops (aged preferred) and boil to hit target IBU of 10. Hops are not for bittering/aroma, but for preservative properties. Remove heat and add Candi Syrup. Cool wort to 65°F (or as close to this as you can). Transfer wort to fermenter and pitch WLP550 and ferment for ~2 weeks or until finished at final gravity (~1.006). Rack to secondary onto 9lbs of rasberries and second pitch yeast/bacteria pitch culture. Ferment for 3 to 4 weeks at cool temps. Cold crash. Before transferring to keg (or primed bottles), add lactic acid to the desire sourness (pH ~3.2 to 4) and preffered sweetness by adding Candi Syrup or table sugar (remember to boil/sanitize sugar before adding!). Keg/bottle condition for at least 1 month before serving.

Unsweetened raspberry extract recipe:

1) Add 6lbs of rasberries to large sauce pan (or pot) and cover with 2 quarts of water.
2) Boil for 20min, until berries lose their color.
3) Let cool slightly and transfer to sanitized mason/ball jars (inside and outside).
4) Store in refrigerator until ready for use.