Here's the start of the Berliner Weisse text.
"Berliner Weissbier is brewed from soft Spree [the river that runs through the centre of Berlin] water and mostly wheat, in contrast to Berlin Braunbier , which is brewed from spring water and barley. When using fresh wheat malt, the Weissbier brewer normally mixes in some oat malt. As fresh wheat malt sticks together, oat malt is added to loosen it up. But, when the Weissbier brewer uses old malt, he uses pure wheat with just a little barley malt."
That's where I hit the first word I can't easily translate: "Begiesbottich". Something to do with malting. Anyone know the right English word? Laulichtes. That's another. word I don't know. And Gestelkübel. Though that's from a different text.
Any help gratefully received. Dolores is surprisingly crap at German brewing vocabulary.