It is lacto to sacc. Here are some of my notes from my Berliner, it was good enough to take first in the AHA COC. It was a no boil recipe except for the decoction.
Name Description Step Temp Step Time
Mash In Add 11.00 qt of water at 150.6 F 136.0 F 120 min
Step Add 9.00 qt of water at 169.2 F 149.0 F 60 min
Mash Out Decoct 9 qt of mash and boil it 15 min. 170.0 F 10 min
5335 starter at 95 deg. 1.030 wort 50% corn sugar 50% DME
Cool & decant, pitch into small starter several hours before brewing
Cool wort to 90 deg and pitch lacto, when wort reaches 75 (next day) pitch any clean ale yeast.
I left mine on the yeast for 12 days then racked to a keg. Added 170 grams corn sugar, 500ml starter of lacto, and keg conditioned.