The method for this brew is a little different than normal. I started by tossing a handful of MO and wheat malt into 1L of starter wort. After a few days the pH had dropped to 3.5 which is low enough to kill off most of the funkier bacteria, like enterobacter, that lead to vomit aroma in the beer.
the starter was ready I did a normal mash with the grain, followed by a
15 minute boil to kill off anything alive in it. The sour starter is
then pitched and the wort is allowed to sour over a few days at a warm
temperature. My garage should be alright this summery time of year.
Then, another 15 minute boil with the hops for just a few IBUs. This
kills off the souring bugs. After chilling, WY German Ale yeast is
pitched and the beer ferments and is dealt with normally from then on.
Quick Soured Berliner Weiss
brewed on: 4/20/12
IBUs: 5.7 IBUs
mash temp: 153F
6 gallon batch
75% efficiency assumed
4 lbs Pils
4 lbs Wheat malt
25 gm Hallertau @ 3.9 - 15 minutes
step 1 - sour starter
step 2 - WY 1007 German Ale