Originally Posted by Baron von BeeGee
The first step was undoubtebly an acid rest which would acidify the wort and release ferulic acid which is a precursor to 4-vinyl guaiacol, one of the major flavor components of Hefeweizens. The acidic wort would have an extra tartness which would be quite refreshing in a summery type ale.
This beer is not a German Style Hefeweizen. It doesn't have the esters and phenolic notes. There is a slight tartness and a malty finish with little hop bitterness. That's why I will not go for a ferulic acid rest. Some acid malt to adjust the PH should give me the desired tartness.