I wouldn't - your alkalinity is so low you will not need it. That is essentially RO water. I use RO and have not yet needed to acidify (liquid acids), other than the remain mineral additions to hit a target profile. In fact, I suspect you will need some alkalinity in the mash for some (darker) beers.
As a starting point, I would use the Primer recommendations. If you want to get more advanced in practice, then head over to https://sites.google.com/site/brunwater/water-knowledge and read up - the spreadsheet will help you make an evaluation of your recipe and determine the proper additions to strike both your desired mash pH and the flavor profile.