These are some odd questions, given that you apparently brew sours already. Where were you told that Gose is brewed with acidulated malt? I agree that one certainly *could* brew Gose this way, but it's certainly not traditional.
Anyway, acidulated malt is no different than the normal bacteria-covered 2-row you use. As long as you bring your wort up to a boil, you don't have to worry about infecting your carboy any more than normal.
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