Hey Jeremy.
If I were trying to make something like the Wraspberry I'd go for straight 2-row with a bit of wheat in the mash and a 152F-ish sac rest.
Maybe 20-30 IBU's to start. Ferment with a clean cali yeast (1056, US-05, etc), split into several carbouys and experiment with ratios of raspberry syrop in each secondary. Find one you like and tweak the hop bitterness in subsequent brews to basically create a balance and enhance the perception of berry.
Good luck!