Yes. I usually use 3% in Pils, Vienna, Bock, Kölsch made with RO water (supplemented with some CaCl2) and generally wind up with mash pH's 5.4 - 5.5.
do lactic acid and acid malt have basically the same positive and negative affects? I'm wondering if there's a point to using acid malt if you're going to also use lactic acid.
Sauermalz and, presumably, Sauergut would have some flavors beyond just the lactic flavor of bottled lactic acid and I prefer Sauermalz for that reason (and it's a bit easier to handle).