Help with a Raspberry Wheat Beer?

[Mattb]

Can anyone provide any suggestions and/or corrections with this? It's only a short brew-length - experimental, really.

Raspberry Wheat Beer - 10 litres

1200.00 gm Pale Malt (2 Row) UK (5.9 EBC) Grain 48.25 %
1200.00 gm Wheat Malt, Bel (3.9 EBC) Grain 48.25 %
87.00 gm Wheat, Torrified (3.3 EBC) Grain 3.50 %
18.00 gm Saaz [4.00 %] (75 min) Hops 19.3 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc

Mash: 6.7 litres for 90 minutes at 67C
Sparge: 8.7 litres at 75C
75 minute boil
Estimated OG: 1.057
Estimated Colour: 9.0 EBC
Estimated Bitterness: 18.3 IBU

Ferment in primary for 7-ish days, rack to secondary with 800G frozen raspberries for 14-ish days, rack to bottling bucket through sterilised muslin to strain out raspberry bits, and bottle with a bulk-addition of priming sugar.

Can anyone recommend a yeast?

And do I need the Irish Moss in there?

[TheMumbler]

WB06 seems to be popular for wheat beers if you are going with a dried yeast, otherwise whichever liquid yeast for wheat beers takes your fancy wlp300 etc. I wouldn't bother with the irish moss.

[dave-o]

Probably no need for Irish moss, but you might want some pectic enzyme unless you're happy for it to be murky.

[Mattb]

I've got a pot of pectolase from when I made a fruit wine earlier in the year. How would
I use it here? Treat the raspberries with pectolase (and a campden???) for 24 hours prior to adding to the 2nd fermenter?

[Mattb]

Just for reference, I ordered a packet of Wyeast 3638 Bavarian Wheat in the end.

[dave-o]

I've got a pot of pectolase from when I made a fruit wine earlier in the year. How would
I use it here? Treat the raspberries with pectolase (and a campden???) for 24 hours prior to adding to the 2nd fermenter?

In the past i've just added it to the pot of fruit after boiling/pasteurising, let it cool down and then added to the fermenter.

Your way may work better though.