Assuming strike water 3.5 gal at 164F
Assuming sparge water 3.5 gal at 170F
Boil about 45 minutes. Allow to cool to about 90F
Add lactobacillus plantarum (~10 Billion cells). Allow to sour to about 3.4pH maybe 18 hours.
Reboil for a few minutes. Then chill add hefeweisen yeast, ferment as normal. May add more Saaz in the flame out of the second boil.
Add 1.0 oz of coriander and .2 oz of salt at the end of second boil.
Note change of plans. No pH change after 30 hours. Ooops. Hops in Mash maybe? Boiling again adding more Sazz to above (1oz whole leaf 5.8% AA and 2 oz pellet 2.8%) and .5 oz coriander
OG 1.042