Pucker Up Baby Berliner Weisse

Mash at 150° F (66° C) for 60 minutes. Collect 5.5 gallons (20.82 L) wort. Heat to 200° F (93° C) to kill off all unwanted bacteria. Cool to 120° F (49° C). Transfer to keg/cooler and pitch 1 lb uncrushed grain. Cover wort surface with plastic wrap or foil to protect it from oxygen. Close and wrap keg/cooler in a heated blanket or use other heating device to keep temperature between 100-120° F (38-49° C). Allow to sour for 14-24 hours depending upon level of sourness desired. After souring period, run wort off into boil kettle, removing the grains with a strainer. Bring to a boil, add hops, and boil for 60 minutes. Chill to 68° F (20° C). Transfer to fermenter and pitch a clean ale yeast of your choice, oxygenating as you normally would.