Kettlesour with sour fruits

[7 Gal Home Brewing]

i would like to make a 5 gal, 6-7% abv sour ale (mainly 2 row barley and wheat, flaked oats, a little acidulated and carapils) with kettlesouring and put the following fruits after primer fermentation:
- sour cherry 3kg/6.6 lbs
- gooseberry 2kg/4.4 lbs
- redcurrants 1kg/2.2 lbs
these are quite low ph fruits so im wondering is there a way to calculate how much ph will drop by all these.. maybe if i kettlesour the base beer to 3.6-ish, it will be too sour afterwards

anyone has such practice about it?

 

[Nosybear]

Just had a Cherry Gose last night, tasty. Why not just sour a little less aggressively, then add some lactic acid if your beer comes out too.... What's the opposite of tart? In wine it would be called "flabby."

 

[Mark Farrall]

From the few beers I've had with gooseberry I think it's definitely something to worry about. So I'd adjust the temp or length of the souring (and have some lactic as a backup as nosy suggests).

pH is a pretty rough tool for judging sourness (pH of Coke is 2.5, though that's phosphoric, so a little unfair to compare). If you haven't got a default time/temp from previous plain kettle sours then 3.6 sounds like a reasonable starting point for something with some sourness.