I recently made a traditional sour mash Berliner Weisse (72 hours at 110F), did a full 60 min boil and pitched WLP001 to finish off the fermentation. The beer came out fantastic with a straw like color, sharp tartness and also a fruity ester character.
I submitted the beer to the Walk on the Wild Side competition in Florida and recently received my score sheets back. All of them agreed that is has an apricot and green apple/cider flavor profile, which I agree with, but I am not really sure where that characteristic came from. The beer fermented at 66F so I do not believe that the WLP001 threw off any esters due to temperature but can the ph of the wort have an impact on the yeast that would cause this?
One other thing, my grain bill did consist of 10% acidulated malt.