Add Lacto and probiotic to wort concentrate and 1 liter water. Mix on stir plate until ready to use. Cold steep the acidulated malt and flaked rice in 1/2 gallon water 16-18 hours. Mix DME with 3 gallons water in boil kettle, add liquid from cold steep and top off to approx 8.5 gallons. Bring to boil and hold for 15 minutes. Chill to 90 Fahrenheit and add souring starter. Seal out oxygen and hold temperature at 90-95 until ph at 3.2-3.4 (approximately 18 hours). While Lacto blend is souring the mash, start the rest of the yeasts in another wort concentrate with a liter of water and yeast nutrient.
Bring soured wort back to boil and add hops and Irish moss at indicated times. Add whirlpool additions and rapid cool to 70 degrees Fahrenheit before transferring to fermenter. Mix in first round of fruit additions and clarifier followed by the yeast starter. Seal it up and put on airlock. Wait (patiently?) until bubbles in airlock slow to virtually nonexistent (approximately 4-6 days). Add remainder of fruit to R/O or boiled water to make purée and put into secondary fermenter, followed by contents of primary and watch for 1-14 days before bottling or kegging.