First, I would not sweat a turbid liquor going into the kettle. It really has no major impact on the ending clarity of the finished beer. I do BIAB and regularly have some turbidity of my wort, most of which settles out with a good hot break at the beginning and cold break when chilling. That and a clarifying agent such as Irish moss, Whirlifloc, super moss, etc. will cause the proteins to flocculate and settle out of solution.
Having said that, if you want to incorporate an acid rest, then I would start by holding back some of your usual acid, maybe 20% to 25%, and then taking a pH measurement around 10 minutes into the mash rest and determine if and how much of your remaining acid would be required. Realize that the mash pH range is pretty broad 5.2 to 5.8, and I have even gone down to 4.9 without any issues other than needing a slightly longer mash time to convert.