After reading about the "original" witbier in Brewing with Wheat I've been thinking about how to go about making one of these beers.
The long and short of it is very low attenuation (like 50%), unconverted starches, sour to very-sour character, partially boiled, some spices, few hops. I'm thinking maybe turbid mashing like for a lambic and partial boiling like a Berliner Weisse?
Has anyone tried something like this? I've never tried to purposefully lower my attenuation, so I'm not sure how to go about that.