Some quick notes in effort to share details about a recently brewed Berliner Weisse.

Recipe Specifications:

Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.28 gal
OG: 1.033 SG
Estimated Color: 4.3 SRM
Estimated IBU: 0.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 84.0 %
Boil Time: 10 Minutes
Amt                   Name
4.00 g                Calcium Chloride (Mash)
4.00 g                Epsom Salt (MgSO4) (Mash)
8.0 oz                Rice Hulls (Briess) (0.0 SRM)             7.4 %
3 lbs 2.0 oz          Pilsner (2 Row) Ger (2.0 SRM)            46.3 %
3 lbs 2.0 oz          Wheat Malt, Dark (Weyermann) (7.0 SRM)   46.3 %
0.13 oz               Perle [6.50 %] - Mash 60.0 min            0.6 IBUs

Mash Process:

Name           Description                           Step Temperat   Step Time     
Beta  Rest     Add 3.00 gal of water at 149.6 F      136.0 F         60 min        
Alpha Rest     Add 1.00 gal of water at 207.8 F      152.0 F         15 min        
Decoction      Decoct 1.10 gal of mash and boil it   166.0 F         20 min       
 

Notes:

Used the following sources for recipe research

http://www.themadfermentationist.com/2010/05/double-berliner-weisse-brew.html
http://www.themadfermentationist.com/2009/07/cabernet-berliner-weiss.html
http://www.themadfermentationist.com/2008/02/berliner-weiss.html
Mash Schedule from 'Brewing with Wheat' (Hieronymous); page 174 Traditional Berliner Weisse recipe.
NHC 2012 Berliner Weisse Presentation notes:  http://www.youtube.com/watch?v=_hClp9huB1M
Recipe and Process notes from Rick Stafford's 46 point BW
Conversation with Julian (and his lacto starter)

12/27/12
Mashed in at 136. rest for 1 hour
added boiling water to raise temp to 152, hit 153. rest 15 mins
pulled thick decoction, about 1 gallon. Add hops and boil for 20 mins
Added rice hulls to mash tun.
return decoction to mash tun - only raised temp to 160
heated mash and added boiling water to raise temp to 166. rested 10 mins
added a couple more hop pellets to mash, vorlaufed and drained into kettle
batch sparged with about 1/2 gallon of water and added about 1 gallon water to kettle.

Collected about 5 gallons at 8.2 brix (1.033)

Boiled for 10 mins. (No hops in boil)
Chilled to 90 degrees and drained into fermenter.

OG 8.2 brix (1.033)
Added 2L lacto starter - nice sharp tartness. fruity, tangy with a bready/sourdough aftertaste. yum.
Meant to check PH of starter - spaced it.

Set temp control to 90f.

12/29/12
finally seeing a healthy krausen and vigorous ferment. Blowoff tube needed.

Next Steps:
Planned for 1/1/13 - cool to the mid 60's and pitch Wyeast 1007 Geman Ale Yeast and ferment 7+ days
Planned for at packaging: pitch whitelabs WLP645 Brettanomyces Claussenii