NE DIPA water pH help

I’m trying to follow Brewers friend NE DIPA Vic Secret Mosaic recipe and was looking for guidance on pH adjustment. I spent quite a lot on upgrading equipment but didn’t buy a ph meter. Anyone have a ballpark amount of lactic acid to add to mash water and sparge water if both are supposed to be 5-5.5 range?

Using Chicago suburb municipal water (Mount Prospect).
Grain bill
8.8lb golden promise
2.2 lb flaked oats
2.2 lb white wheat (HBS was out of flaked)
1.5 lb cane sugar

Suggested water mod
2g gypsum
1g table salt
8g CaCl

target:
Ca: 80
Mg: 2
Na: 15
Cl: 130
SO4: 40
HCO3: 40

 

I definitely have to get a water profile. Today’s brew kicked my ass. My robobrew false bottom may have been out of place or I had the pump valve open too much because I got a lot of grain debris in my wort. I was trying to be careful with my water volume and used 6.3 gallons of strike water and 2.6 gallons of sparge but somehow got 7.5 gallons of wort. Maybe the 5 gallon mark of bucket was off? Also forgot to add some lactic acid to sparge water (put 1/2 teaspoon in mash). I ended up doing a very long boil to get close to 5 gallons. My target OG was 1.076 and I got 1.080. Spilled a little of my starter pouring it too aggressively down funnel but i think it will be fine. I used 1 ounce of Vic secret during last 10 min of boil and whirlpool’d 4oz of vic and mosaic. May be dry hopping 5oz of vic and mosaic on day 4 assuming that’s not overkill. Really wish I had the Vermont yeast bc the wort is crazy sweet and hoppy. Hopefully the fruity esters from the omega cosmic punch turn it into a sugar bomb

 

I meant to say hopefully cosmic punch yeast DOESN’T turn beer into a sugar bomb but i wouldn’t mind it being more sweeter than bitter