Berliner Weisse I am making for my sister's wedding

I decided to try something completely new. This is my first sour beer I've ever made. I brewed this Berliner Weisse a little bit differently than what most people do.

I mashed, collected my wort, chilled it down to 100-105, and added some lactobacillus. I gave the lacto 72 hours to work, and it smelled pretty funky, so yesterday I went on with the rest of the steps and boiled it for 60 minutes, and added almost an ounce of Halltertau at 15 minutes. I know most people boil for only 15 miuntes, and sometimes not at all, but I didn't want to have DMS in the final product. I used Safale US-05 to ferment, and have it in the chamber with the temperature control at 62 degrees. I tried some of the post-boiled wort, and I was absolutely amazed with how it tasted already. It was just the right amount of sourness I was looking for, and had a lemony tartness to it.

I thought a Berliner Weisse would be good because the wedding is in early may in North Carolina, so it's going to be hot. I am going to be making a Hefeweizen as well just as a back up plan, and because I would like to have 2 options for people to try. I am considering buying the syrup that Germans will add to Berliner Weiss's, have any of you done this before, or have any of you tried it with the syrup before?

Berliner Weisse Recipe (5.5 gallon recipe)

4 lb German Weyermann Pilsner

3.5 lb German Weyermann Pale Wheat

Mash at 149-150

0.8 oz Hallertau @ 15 minutes (7 IBU's)

60 min boil