Does anyone have experience making a slightly sour ale by method of only Acid malt and Lactic Acid in the mash? I think a lot of obvious answers would be, 'just use Lactobacillus,' but for other reasons I'm kind of trying to avoid that. I don't want to get the beer too sour... I'm trying to brew a slightly tart session NEIPA. My recipe being: 2.5 gallon batch size 63% wheat 25% Pilsner 12% Acid malt plus 2g of lactic acid in the mash, this lowers the mash pH on the calculator to 4.3... mash, sparge, boil, and hop as usual... Then pitch, WLP066 or Wy1318.. Does this sound like an easy approach to a slightly sour ale? Or should I just go with a tube of Lactobacillus and kettle sour for a couple days?