1/3 lacto ratio to beer

[Grod1]

im looking to make a 3 gallon batch and for 1 of the 3 gallons to be pure lacto.
I want this lacto to be as abusive as possible like lemon juice tart.I need advice as to how to obtain this with the left over items i have already.All im aiming for here is abusive+ph drop. I plan on holding this 1 gallon mash at 110 for 3-5 days, i dont know if i should aim for a specific PH or just go by taste .I plan on using
1. lb 2row
1. lb acidulated malt
.5 lb DME light
4oz dextrose
I have a fast acting lacto from giga yeast but im kind of feeling what i'm reading about the liquid that comes off yogurt. The 1.5# acidulated would only be 6.9% of the total finised brew.
other things i have are
3lb red wheat

1 lb DME
0
.375 caramel/crystal 60l

.3125 biscuit
I'm willing to buy something new if anyone swares by it, please share

 

[KeyWestBrewing]

What I'd recommend.... Go 50/50 barley/wheat, or somewhere in that ball park. Enough to get you around 3-4% abv. Mash around 152f to try and keep some residual sugar to carry over once it dries out and sours. You want it dry but I think between the tartness and high co2 vol having a bit more body and sweetness makes for a more flavorful beer. Theres different souring methods which all have their pros and cons and all can be used to make great beers if you take the steps to do things right.
If you want to try your hand at a simple extract sour check this out... https://www.homebrewtalk.com/showthread.php?t=579458

 

[Grod1]

Thank you, so your saying a Bavarian Wheat DME lacto starter will be better then the 2row /acidulated malt/light DME/dextrose starter im planing on making?

also what do you think it would be like to follow your training wheels berliner but with pure cherry juice instead of water.

 

[KeyWestBrewing]

It'll be a lot easier though you can use whatever DME you want. Bavarian DME is for weissbier so that's why I use it.
Subbing all the water out like that your pretty much making wine or some sort of beer wine hybrid. I like to make my specialty ingredient additions on the cold side to taste. When I've used cherry juice for cider it's usually been around 1L. That's where I'd start if I was going to add cherry into that recipe.

 

[Grod1]

a palatable sour beer/wine or a sour cherry graff is what im after. aiming for about9% i posted my recipe and basic idea here but nobody has taken a stab at it so i figured i would ask more specific questions.