Berliner Weisse

I want to try a Berliner Weisse. My plan is to make a DME starter, split it a few times and throw some barley in. Then I would have a few test batches. From those I would select the best one, brew my Hoegaarden clone and split off half the wort for this experiment, and use my starter to sour it. Once it reaches the right level of sourness I will bring it to a boil and add hops and finish the brew as normal.

Will this work?

- Paul

Watch the IBU's - I believe the general consensus is no more than 5-7 IBU's. Hops inhibit Lacto growth.

I'm betting your hoegaarden clone needs more hops than that.

True BW is no-boil, minimal to no hops, Wheat/Pilsner only.

I was planning on souring PRE boil. There was a Zymurgy article a while back that recommended it. Just make wort, sour it, and then boil after it is sour enough for you. Since the hops go in the boil there would be no conflict.