I just take any wort I like and pull a few litres from it (50% of the volume of the Braggot, add honey and water for a gravity of at least 1.085 up to about 1.110 @ double the volume of the wort.
Have done it with Baltic Porters and APA's, IIPA's through to kettle soured beers. Current one which is about to be forced carbed to a sparkling braggot is a kettle soured Mango Gose.
At worst, it'll be interesting.