Originally Posted by ericd
How about starting with a good Gose/Hefe recipe then souring it up in secondary? Bonus points for using your own local microbes.
Local microbes rarely work all that well, and he wants a berliner weisse, so the only thing he needs on top of sach is lacto.
A good recipe is usually along the lines of 50/50 wheat to barley. Shoot for an OG around 1.030. It's really not the grain that this style is about though.
You need to decide how sour you want it. The only way to achieve my
desired sourness is to pitch the lacto first(make a massive starter, way bigger than a yeast starter), wait a few days and then add your chosen yeast. But you may want it less sour.
The yeast really play big here to. I've had Berliner Weisse that used a hefe yeast which gave it a clove taste, which was a nice thing, but personally I prefer a more neutral yeast and one that will attenuate well and drop clear. (Remember it's the Champagne of the north. Light, highly carbonated and dry.)
Next something you find when you play with a lot of bugs is they will take trace elements in your water that have never effected your beers and do weird things with them. I would highly recommend starting with RO water and adding some ions back to it.