I've got an all grain berliner weisse (kinderweisse) that I need to bottle, and I was thinking about reusing the yeast cake (originally pitched with Wyeast's berliner blend) to get another one going. I also have some WLP644 I need/want to use soon, so I need to save some time somewhere.
Since I'm not sure how well reusing the yeast from Wyeast's berliner is going to work, I thought I'd cut corners there and try an Extract BW. I am thinking about the following recipe:
5lbs Munton Wheat Dry Extract (approximately 55% wheat, 45% pils)
0.4oz Hallertauer (4.80%)
4oz Malto-dextrine (my first BW is a little light on body)
I'm planning on doing a simple 15 minute boil, cooling, and pitching onto the trub leftover from bottling my current BW. I'm wondering whether I should cool all the way down to 70 for the sach or if I should start at a higher temperature to give the lacto a chance to perform, or maybe even add it to the trub at 120 and pitch more sach a couple days later.
(Maybe this should go in recipes, but I thought this forum would have better feedback due to the special nature of the recipe)