I ran your grains & 5 gallons of RO water (1.57 qt/lb) with your salt additions and get 5.53 estimated pH at 77F with EZ Water Calc 3, assuming fully dissolved chalk, 5.51 with half of the chalk's potential.
Did you have acidulated malt/lactic acid in your inputs, actual additions that made your prediction much lower?
I don't have a pH meter "yet", but like to see what the spreadsheet predicts in cases where there's enough information to do so.
I used Kaiser water calculations for U.S. units located here:
Also when looking at the grain bill there's only about a pound of darker grains, and I think that contributed to the pH staying higher than what I thought it was going to do based on the spreadsheet calculations, but this was my first dark beer so I definitely got some notes to refer to for the next one.
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