Looking for some feedback on a recipe. Link below: https://www.brewersfriend.com/homebrew/recipe/view/625842/funky-golden-strong We want to create a Belgian Golden Strong but add a little funk to it. Did a bunch of research regarding kettle souring or bottle conditioning with Brett, but nothing quite tickled our fancy as we're looking for a quick method of souring. Ended up going with the idea to add 2.5lbs of Acidulated Malt after the mash and before sparging. Also threw in a bit of a twist and would like to dry hop with Amarillo or Mouteka with the thinking that the citrus from either hop will play well with the tartness from the acid malt and spiciness from the Mittlefruh. Thoughts and/or changes you'd make?