Recipe Type: All Grain
Yeast: Wyeast 1007 - German Ale
Yeast Starter: Homemade Lacto
Batch Size (Gallons): 5.5
Original Gravity: 1.031
Final Gravity: 1.008
IBU: 7.95
Boiling Time (Minutes): 90
Color: 2.37 (SRM)
Primary Fermentation (# of Days & Temp): 30 at about 68-72
Tasting Notes: Light, Refreshing, Wonderfully Tart!

This is based loosely on Morkin's All Grain Imperial Berliner Weisse. I decided I wanted something more traditional though. So I subbed Pils for the US 2 Row, which meant a longer boil for DMS. I also lowered the gravity dramatically for the more traditional low-alcohol

Grain Bill:
3 # German Pils
3 # German Wheat Malt

Hops:
1 oz Liberty 3.9% AA 15 min

Water Treatment:
I wanted a good soft profile, so I'm using Pilsen as a target. I'm starting with 8 gallons of RO that I'm treating with:
chalk (CaCO3) - .6 grams ~ 1/3 tsp
epson salt (MgSO4) - .5 grams ~ 1/10 tsp
salt (NaCl) - .2 grams ~ .03 tsp

75 min Mash In Add 7.5 qt of water at 162. F 150.0 F

I used Morkin's method for creating a homemade lacto starter:
"Crush a cup of grains and add them to a Cup of Water at 130 degrees and put that combination into a jar for a starter. I used an old honey jar, but a starter flask or any jar will work. Let that ride out for about a week prior to brewing. It shouldn't smell bad, but of an extreme lactic smell should be evidence that you have a good culture."

After mash make sure to sparge enough so you can get a full 90 minute boil to evaporate all the DMS from the Pils. After the boil cool to 100 and pitch the lacto starter. Wait for 2 days, then pitch the yeast. It should be pretty darn good after about a month, but the longer you let it go the more tart it will get.

Here's how mine looked at the end.