I brewed a berliner weisse a few months back, I used the wyeast seasonal berliner weisse blend. Recipe was standard for the style, 3lbs of wheat malt, 3lbs of pilsner, .25oz of spalt and a 15 min boil. The beer was decent, I think next time I'll use separate bacteria and yeast to get more of a sour flavor though. The beer also lacked body, I don't know if it is because it wasn't sour enough or if it was something else. Just thought I'd see if there were any suggestions for getting a fuller flavor without adding dextrose or anything like that.