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.