Actually this is great suggestion. With a couple of caveats. First I think he wants to play with the acid strength on Sheet 3 Box D26 because that is the acid as it pertains to the mash. You could falsify the percentage of the acid to match your results the same way we do it to tun thermal mass to adjust our strike temps. The second caveat is if his lactic acid really isn't 88% and that is what is throwing his pH low. If he replaces that bad lactic with an accurate bottle thing would be off. Otherwise this seems like a great built in way to adjust the program you your experience. Thinking about this more, I am thinking that this "acid strength adjustment" would only work when repeating the recipe and salt additions.
I agree, this is good. I also think it could be adjusted 'on-the-whole' since all of my recipes have been off in the same direction. I'm not sure if they're always off by the same percentage but they're always off because BNW suggests more than I need. Also, this issue has actually straddled different bottles of lactic acid (I started using a new bottle a couple of batches ago) so I don't think that's it. I will play with it a little bit and see how close I can get it and see how consistent it stays as I go from batch to batch.