For water, I am using Brun Water and utilize "yellow bitter" and it has me adding about 2.5 g of citric or lactic which is new for me. It typically doesn't have me add any acidity. It does have me adding a total 4 g gypsum. Giving me a estimated mash pH of 5.7.
A mash pH that high is not likely to be pleasing. I find that pale lagers really need to have a lower mash pH to help them be crisp. I hypothesize that this is due to lager yeast not being that much of acid producers and they tend to have a final beer pH a few tenths higher than ales. I have found that I need to increase the mash pH a bit when brewing ales to keep them from being too crisp or tart.
With respect to the acid used in brewing, only consider lactic acid in German beer brewing. It is an underlying nuance in all German beers and it is preferred over citric since it's flavor is more neutral.
I'm surprised to see so many using the Yellow Dry profile in a GP, but it does have a similar balance as Jever water. My only concern is that the Yellow Dry includes a bit more sulfate and chloride than the Jever profile. For those using Yellow Dry in a GP, is it more minerally? I like the light minerally character of Jever Pils. I suppose that it might get better at a little higher level. I have only used the Yellow Balanced profile in GP.