Its a simple sugar so will be entirely consumed by the yeast, resulting in a lower finishing gravity reading - the beer will have a drier finish. Pretty common in big IIPAs so you end up with a less malty finish, bringing the hops forward. You could sub with dextrose to get the same effect.
5.3 kg Pale Ale
2.4 kg Maris Otter
0.3 kg Cane Sugar
0.3 kg Carapils
0.2 kg Wheat Malt
90.0 g Centennial (US) 90 min (First Wort)
50.0 g Mosaic™ (US) 5 min
35.0 g Simcoe (US) 0 min
35.0 g Mosaic™ (US) 0 min
20.0 g Centennial (US) 0 min
Mash at 64 degrees, Ferment with...
This could make for a nice lazy brew day.
Mash the night before, transfer to kettle, add some grain for lacto, boil in the morning.
Do i trust my crummy chinese temp controller to hold temp though? heh.
Oxygen bad when souring? Is it worth pumping co2 in there before sealing then? Might have to try this as an experimental brew.
Edit: This link has some more info - looks like they did use grain to introduce the lacto: