Overshot lactic acid...fermented beer now very acidic

So I misinterpreted a cell in the Bru'n Water sheet (because I was particularly dense that day) and ended up adding 2mL too much of 88% lactic acid into my sparge water.

The sheet says this should still keep the lactate under taste threshold, but my beer (fully fermented but still in primary) has a very acidic flavor (it's a dunkelweizen).

I've read you can add chalk to boost the pH and fix the problem (since lactate shouldn't be tasted), but I haven't found (a) exactly how to do that or (b) how much to add.

Any ideas?

Baking soda?

Make another beer and blend them to achieve the acidity you want.

All wheat beers with hefeweizen yeast have a slightly tart flavor. Besides - it's still in the fermentor. Flavors will change dramatically with conditioning and carbonation. I think you're going to be jumping the gun if you start adding stuff to the beer at this point. Just ride it out for now. Besides - 2 ml in 5 gallons is not a whole heck of a lot.

It's easy enough to figure out how much chalk it takes to neutralize 2 mL of 88% lactic acid: 2.3 grams. I'd start by adding 1/4 of that. You'll need to wait a couple of days and stir a few times to get it to dissolve. If, after the addition of 1/4 you don't deem the problem solved, add another 1/4 and so on.

Bear in mind that you are soaking up protons and converting HLac to Lac-. You may find the flavor of Lac- no more to your liking than than of HLac but the intensity of the flavor will decrease as you increase pH.