Souring a "normal" beer
Short of a "lambic" style, what would be the best ways to sour up a very strong fruit flavored beer.
I am looking at 5-10# of raspberries in a 5G batch of basic wheat beer. I want a pretty strong sweet/tart character. Acidulated malt has been suggested as has Lactic acid. Not even sure what PH numbers I am looking at.
Does one add the acid at bottling, to taste? Is it like an eye-dropper full to take it down half a point?
German Hef - #1301
Dopplebock - #1302
Berliner Weisse - #1303