I'm going to brew a clone of Eagle Rock's Revolution XPA and the recipe calls for 30 grams acidulated malt in a 6 gallon batch. I've never used acidulated malt before but I do always use lactic acid to bring down my mash pH. In my situation, is there any reason to also add the acidulated malt? I read somewhere that the acid in acidulated malt is lactic acid so it seems like it would be redundant. This is the only grain I don't have on hand and I'm tempted to drop it, but the OCD side of me isn't so sure. Thanks.