Berliner Weisse - Batch 0

It's summer time and we need something refreshing on a 100° F day. I've never made one before, so this is kind of an experiment, but I think a 3.5% ABV Berliner Weisse will hit the spot.  I'll be doing a sour mash.  So, I'll do a primary lactic fermentation for a few days before continuing with the boil.  Lactobacillus from the grain will ferment some of the sugars in the grist, souring the wort.  Then, the boil will kill the bacteria before the yeast gets pitched in to finish the fermentation... that's the idea anyway.  We'll see how it goes.

The Numbers:
Batch size: 11 gallons
Boil size: 11.9 gallons
Boil time: 20 minutes
Grain weight: 11.75 pounds
Efficiency: 90%
Original gravity: 1.034
Final gravity: 1.007
Alcohol (by volume): 3.5%
Bitterness (IBU): 9
Color (SRM): 2.1° L  ___

Grain:

51.1% Belgian Pilsen (6 lbs)

42.6% Wheat (5 lbs)

2.1% Munich (Light) (0.25 lbs)

4.3% Rice Hulls (0.5 lbs) 

Single Infusion Mash:

Saccharification rest at 148° F for 45 min.

Sparge at 168° F.

Hops and Boil:

90 min. boil.

2 oz Hallertauer (5% aa) at 15 minutes.

Yeast:

2 day starter of 1 liter + 1 vial of White Labs (WLP029) German Ale/Kolsch.

Notes:

Steep the grains, and then bring the grist temperature down to 100° F and add 1 hand full of fresh, dry grain and keep at 100° F for 48 hours.  After 2 days sparge grain and continue with the 20 minute boil, add hops, cool and add the yeast.  Ferment at 65° F for another week or until fermentation completes.  In the last two days of fermentation increase temperature to 70° F.  Crash cool to 38° F before kegging.