Berliner Weisse.

This week I am brewing a Berliner Weisse. This is a German style that uses a mix of brewers yeast and lactobacillus to ferment, thus producing a tart product. It is low in alcohol, light in color, lightly hopped, and highly carbonated. This is something I have wanted to brew for a little, but Wyeast has just re-released their Berliner Weisse blend(3191), which also includes a strain of brettanomyces. I have read you can also brew it using a commercial lacto culture and yeast combo, adding the lacto a day before the yeast or so. My grain bill came from the mad fermentationist (I think), one of my favorite brewing blogs.
4.5 lbs German Pils
3 lbs white wheat
.25 oz Hallertau pellet @ mash hop.
.25 oz Hallertau pellet @ sparge hop.
Wyeast 3191- Berliner Weisse blend.
Calculated og- 1.038
7/21/10- Decoction mash as follows...
Mash in 122 20 min
decoct 144 15 min
decoct 149 30 min
decoct 162 20 min
decoct 172 10 min
collected 5 gals+ of wort, brought to a boil for 5 min, cooled and racked to fermenter. I had to go buy the yeast so it stood for a few hours before I added that. I offer a calculated original gravity as I added .5 gal of water after I had taken the og and found it too high, but had contaminated everything I used so couldn't take another sample.
I have to say this was probably my most pleasant brew day ever! Everything went very smoothly, exactly as planned. It was nice to not do a 90 min boil for a change. I felt like I had time to brew as I wanted but still do some other things. Next week this will go to the secondary, where it will stay until probably six months from now. Guess this one will be a drinker next summer.