So I 'know' this guy and it has been decided he needs to brew a Berliner Weisse by the owners of the brewery. One one hand the guy is looking forward to the challenge, on the other he doesn't want to contaminate his brewhouse with lacto. He has been given the process to follow by his boss. Sour the mash in the kettle, boil, then ferment. The brewhouse is German built so he mashes into the kettle then moves it to lauter tun with a pump, he uses it for controlled step mash with wheat beers regularly.
He is thinking a lacto starter of 10-15 gallons a day or two before.
Traditional 50-50 split on grain bill.
Mash in 95 or so, and leave at temp for a day or two (measuring pH every 2-3 hrs after the first 12 hours, until it hits desired level).
Brief 15 minute boil with a hint of hops but older Saaz without much alpha left.
Ferment with neutral ale yeast but feed it sugar starting 3 day in as he has been told they want it higher than traditional ABV, but he doesn't want the extra body.
Lager for a few weeks, and carbonate the beejesus out of it.
Post brew run 150 water through the whole system, then 2 caustic cleaning cycles, acid after each run.
Feedback is welcome.