Pull approx 1/7 of the batch off immediately after boil and sour with Lacto in a separate tank.
After removing sour portion, add bittering hops to ~15 IBU.
Add flameout hops and whirlpool for ~15 minutes.
Blend sour portion back in when pH is <3.
Add peach/apricot/nectarine puree (or all three) after primary, let it ferment out for a few days then dry-hop liberally.
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