That's the hope. The only worry I can see is that it will be too sour. The raspberry and passionfruit mix was pretty sour on its own - but it is diluted by a lot of beer, albeit sour beer. I think it will be fine - but it did make me pause a bit when tasting it before I added it in.. I went mid range on the additions of raspberry and passionfruit but a bit higher on the coconut to try and get a nice blend.
I went with 22°C with the Philly. I think (not a great note taker) that was the temp I ran with when I made the previous one with pineapple and coconut. Seemed to hit the right spot for me between sour and drinkable. I'm not sure how the 22 would be with no other additions. I'd probably want it a bit higher too.