In spite of everything, this came out very very well, with rave reviews from everyone.
Freeze raspberries night before brewing to break down cell walls.
Pre-boil some water. Cooled some and freeze some. Prepare wort as usual by steeping crystal malt in 150-160F water while the brew pot water is heating up and sparg into the brewpot. Boil about an hour. At the end of the boil, toss all the raspberries into the brewpot and let sit for fifteen minutes.