Okay, so I have been all grain brewing for some years now and am looking to brew a kolsch but a lot of the recipes I see have a small percentage of acidulated malt in them. My question is do I actually need to use this in my recipe for style guidelines? I use pH 5.2 Stabilizer in my mash and my water profile has never given me an issue before. Just wanted some feed back before I head to my lhbs.