Acid malt in Pilsners?

[mysterio]

I sometimes see a small amount (5%) of acid malt recommended when brewing 100% base malt pilsners in order to lower the Ph. I understand this is probably because the use of salts probably isn't recommended because soft water is needed for the character of the beer.

Anyone ever tried acid malt in a Pils, or any other mashing/Ph tips for a German style Pils?

[mysterio]

Yeah I usually have it in my mind to do an octuple-decoction mash and end up doing a good old single infusion.

Isn't reverse osmosis where all of the minerals are filtered out? Wouldn't that create mash acidification problems?