As a Fermenter, I am using:

1.Pilsner Malt: Which is a regular pilsner malt which adds clean sweet, delicate malty flavor and also it has a very light color contribution.
2.Wheat malt White: It adds creamy sweet, malty, wheat flavor which its distinctive flavor. It has a higher amount of protein content which also improves head and foam retention in any beer.

As a Hop

Yakima Vally Hops-Perle: Which gives clean bitterness and a pleasant aroma. It also adds soft spice and floral notes on beer.

Adding Pink Himalayan Salt and Coriander:

Its subtle tartness, mild saltiness, crisp and refreshing in lieu of hops. The composition of salt and the coriander adds freshness and a mouth-puckering effect on the beer.

Lactobacilus:

This bacterium used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program. Recommended usage is below 107°F (40°C).

Yeast:

A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. Beer matures rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

Important Notes

-I am souring this beer by using kettle souring
-When we finish mashing, we sparge out at 168-degree F for 15 min.
-When we Transfer the boil kettle, we maintain the temperature of 107-degree F which is most preferable for pitching lactobacillus (WLP677 Lactobacillus delbrueckii)

-After culturing, we purge co2 to ensure that there is an anaerobic environment to prevent micro-flora from fermenting and producing off-flavor. (Aerobic Fermentation can have the issue of producing Isovaleric and Butyric Acid)
Isovaleric Acid: Parmesan Cheese or Stinky feet
Butyric Acid: Distinct Smell and taste of bile and Baby Vomit

After leaving for 72 hours when the pH hits on 3.6 then we will boil the wort for 60 min and we will add the ingredient as we mentioned above. Then we will chill the wort for 64F by pitching the yeast we will let the batch ferment for 7 days then we will take the measurement if we use the bright tank, we can rack the beer to the bright tank to clean up and carbonation. Overall, it will be ready for consumption after 4 weeks.