Kettle Sour IPA

Since lactobacilus is very sensitive to isomerized alpha acids (as low as 5 IBU), you will not be able to brew a traditionally soured beer. I would go with the kettle souring method. Create your wort with no hops, boil it for a few min for sanitation, and then chill to about 75 - 90F. Once chilled, introduce a culture of pure lactobacillus and tightly seal the kettle and allow to sit for 1-3 days. During this time, the lactobacillus will rapidly sour the wort. Once soured, bring back to a boil to kill the lacto and then add your hops as you normally would over the length of your boil. Ferment as usual.