I want to make a 5 gallon batch of some kind of sour brett. I would like to get the lactic acid in from acid malt rather than pitching lacto bacc into the wort. My question is, how much acid malt is right? The grain bill is going to be about 9 lbs total. I don't want something that is puckering sour, but I do want noticable sourness. Would one pound ( ~ 11%) be too much?