Steep Belgian Wheat Grains in 2.5 gallons of water for 30 minutes. Sparge grains with warm water when finished and discard grain sack. Bring kettle to 3 gallons and increase temperature to begin boil.

As kettle reaches boiling temperature, slowly add all malt extract ensuring that it is fully dissolved and there is no clumping. Once boil begins, add .5 oz of Fuggles hops. Stir occasionally and boil for 60 minutes.

Remove wort from heat, top off kettle to 5.5 gallons, and quickly reduce wort temperature to 70 degrees. Add cooled wort to primary fermentation container along with 5 pounds of frozen raspberries that have been baked for 15 minutes at 300.

Pitch Belgian lambic blend yeast, cover, and allow to ferment for 1 week. At 1 week, pitch Wyest lactobacillus packet and allow to ferment for another week.

At two weeks, rack to secondary and allow to clear for two more weeks.

After at least four weeks of fermentation/clearing, bottle or keg the beer at high carbonation level.

Allow to age for at least three months once bottled/kegged and for up to 18 months if desired.

Try beer at different timepoints to find personal sweet spot on taste.