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I take mash pH readings no sooner than 30 minutes into the mash. If you are adding acid to water only, then by the time the acid and water are well and uniformly mixed it should be ready for a pH check.

Phosphoric acid technically has 3 x H+ ions (protons) which it can liberate, but it is classified as a relatively weak acid for which the pka dissociation constants for the last two protons have high pH associated values that are out of the range of typical mashing pH's. It is about 99.954%...

If total hardness is 83 ppm, then magnesium can not be 44 ppm. Is it possible that your magnesium is 4.4 ppm?

The first link I've provided below shows that at 70 degrees F. Saflager W-34/70 still makes a great lager. The second link shows that US-05 is nowhere near as clean at 66 degrees F. as is W-34/70...

Brulosophy experiments seem to infer that the cleanest and most lager like yeast when fermented at ~18 degrees C. is W-34/70 lager yeast. Clearly this is the best yeast choice for anyone desiring to make a lager at ale fermentation temperature.

Nottingham will ferment down to 10 degrees C. At 10-12 degrees is is quite lager like. Relatively recent gene sequencing studies have shown that WLP-800 Pilsner Urquell is an ale yeast strain. But at 10-12 degrees C. it is quite lager like.

Expanding upon the mEq acid strength of nominal (or typical) lots of Acidulated Malt: ~0.31 mEq/gram at pH 5.2 ~0.32 mEq/gram at pH 5.3 ~0.33 mEq/gram at pH 5.4 ~0.34 mEq/gram at pH 5.5 ~0.35 mEq/gram at pH 5.6 ~0.37 mEq/gram at pH 5.8 ~0.38 mEq/gram at pH 6.0

FWIW, I'm tentatively ballparking the pH 5.5 acid strength of typical "Acid Malt" in the vicinity of 0.34 to 0.35 mEq/gram.

mg/L and ppm are for most practical purposes the same measure. There are nominally 1000 grams of water in 1 Liter. 1 mg is 1/1000 of a gram. 1/1000/1000 = 1/1,000,000 = 1 ppm

127 ppm of sulfate sounds fine for an IPA. If it was me I would also target about half of this 127 ppm for the chloride ion. I.E., ~63 ppm Cl- ion.

I would lower the sparge water to where only 10 ppm of alkalinity remain for it. That should place it at about 5.4 pH.

I wrapped all of this into a tidy PDF file.

A couple more. For 10% Phosphoric Acid use these mEq/mL values: To hit 5.4 pH : Leave 10 mg/L (ppm) of alkalinity behind, and use 1.0903 mEq/mL as the strength of the 10% phosphoric acid. To hit 5.5 pH : Leave 12 mg/L (ppm) of alkalinity behind, and use 1.0946 mEq/mL as the strength of the 10%...

For 88% Lactic acid use these mEq/mL values: To hit 5.4 pH : Leave 10 mg/L (ppm) of alkalinity behind, and use 11.45 mEq/mL as the strength of the 88% Lactic Acid To hit 5.5 pH : Leave 12 mg/L (ppm) of alkalinity behind, and use 11.52 mEq/mL as the strength of the 88% Lactic Acid To hit 5.6 pH...

More refinement for 75% phosphoric acid with regard to neutralizing alkalinity using milliequivalents: To hit 5.4 pH : Leave 10 mg/L (ppm) of alkalinity behind, and use 12.26 mEq/mL as the strength of the 75% phosphoric acid. To hit 5.5 pH : Leave 12 mg/L (ppm) of alkalinity behind, and use...

pH readings taken at mash temperature (~65-70 degrees C.) will be about 0.3 pH points (0.25 to 0.35 points difference depending upon whom you believe) lower than if you cool the sample down to ~20 degrees C. If you are targeting 5.6 pH at room temperature, and you see ~5.3 pH at mash...

I read back through the posts and it looks like Murphy's wins with 161 ppm. The water authority said 177 ppm (216 ppm as bicarb). PS: I've refined 75% Phosphoric Acid a tad, to 12.08 mEq/mL. (where formerly I suggested using 12.1 mEq/mL) PPS: And I now suggest that to hit ~5.4 pH one simply...

Several variables which leave wiggle room on the 160 ppm alkalinity assessment are as follows: 1) Is your 75% Phosphoric acid actually 75.00%? 2) Did you treat exactly 32.5 Liters? 3) Is the Sailifert result of 18 ppm remaining alkalinity spot on? 4) Did you add precisely 7.5 mL of your...

If 7.5 mL of 75% Phosphoric Acid reduced 32.5 Liters of your water to 18 ppm alkalinity, then working things backwards indicates that your waters alkalinity is pretty close to 160 ppm. Which testing source came closest to this value for you? Meaning here: Salifert, Murphy's corrected go at it...

That is great news, and certainly corrects my prior presumption.