So this is my first berliner weiss and I'm a bit confused as to how it works. I mashed a simple roughly 70/30 pilsner/wheat malt mix, boiled for 15 minutes just to get it down to the right dilution and ended up with 1.033 before pitching my lacto culture. It's been going (at room temperature) for about a week now, and now I'm at ~3.6ph and 1.012 gravity at the moment. I'm about to bring it to a boil to kill off the lacto and then add my yeast. But here's where my question comes in: does the bacteria make alcohol? If not, won't I be left with an incredibly light beer? I don't really understand the science of this...