I think one reason for the lower gravity is that the lacto will poop out at a fairly low alcohol level and you wont get the sourness you want. I know pedio can handle more alcohol but also will make a tarter beer and you have to worry about diacetyl.
In process: Belgian Wit
Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett