High Acid Malt Percentage?

[McCoy]

Oldsock/The Mad Fermentationist recently tasted a sour he brewed using Brett and a high percentage of acid malt to good results. I'm interested in using a similar approach to make slightly tart, citrus-forward bier de table for my SWMBO. I've got a recipe below that I formulated, but I feel like I'm shooting in the dark because I haven't seen many recipes in the past that use acid malt for anything other a couple ounces for adjusting mash pH (by the way, I will be adding the acid malt half way through the mash so that it does not denature the enzymes - just in case).

(5 gallon batch, expected OG 1.033, IBU ~20)
4 lbs pilsner
1 lb pale wheat
1 lb acid malt
1/2 lb C40
1 oz Simcoe @ 10 min
1 oz Cascade @ flameout
zest from an orange or two @ flameout

 

[barely]

Your acid malt percentage looks good and tart. Similar acid malt percentage and o.g. as a gose I brewed a year ago. Came out good, and didn't add the acid malt late.