Berliner Weisse

There seems to be so many different ways to make a Berliner Weisse and so many opinions on the internet.  I wanted to document my procedure for my own use, and of course for anyone else that wants to replicate this.

Ingredients for a 4 gallon batch:

-3.5 lbs of US 2-Row

-3.5 lbs of Light Wheat Malt

-1oz Hallertau Hops

-1 package Safale US-05

-1 package Wyeast 5335

Method and Notes:Brew Day 6/24/2013 (6pm - 8:30pm)
-Mash grain and hops in 8.75 quarts of water (1.25qt/lb) for 45 minutes at 150F (Using the brew in a bag method).
-Mash out with an additional 5.25 quarts of water at 168F. 
-Sparge:  I place the grain bag in a strainer over a bucket and pour an additional 1.5 gallons of water over it and into the bucket.  I squeezed the grains out as much as possible at this point.
-Add sparge water back to pot and bring to a short 15min boil.-Cool to 100F and transfer to 5 gallon glass carboy.
-Pitch Wyeast 5335 Lacto


6/25/2013
-7am: No activity in carboy or airlock (~12 hours after pitching the 5335)

6/26/2013
-7pm: No activity in carboy or airlock (~24 hours after pitching the 5335)


6/26/2013
-7am: White form is starting to foam on top of the wort.

6/28/2013
-7pm: (3 days after pitching the 5335) The airlock is going crazy and the entire batch has a white haze to it.  There is a very sour smell coming from the airlock.  There is a white foam on top and lot of bubbles.  I think I will wait 24 more hours before pitching the US-05. Picture below: