My buddy has tried kettle souring with really good results recently and I think I want to give it a try. Once more, I've had this idea for a beer floating around in my head without a method to do it until now.
Here's the plan.
Make a lacto starter with some MO for kettle souring.
Main Grain Bill - OG 1.045
Maris Otter - 96.5%
Simpson C-55 - 3.5%
Mash at 154 for some residual sweetness.
Drain wort to kettle and add sour starter. Kettle sour for 24 hours.
Cold Steep - English Light Chocolate Malt, Midnight Wheat, Cocoa Nibs, Vanilla Bean (or extract) for 24 hours.
Boil soured wort. Add nugget to 12.5 IBU at 30 min.
Add Cold Steeped wort at 15 minutes.
Ferment with 1084.
Back sweeten with Lactose and lime juice to taste/mouthfeel.
I think this will get me to where I want. The inspiration for this came from an Oreo Crusted key lime pie I had in St Pete about 7 years ago. It was phenomenal.