Correcting ph when ion content is ok

So I have read a few books and I am new to brewing (go figure). I have looked/searched this site for a while and cant seem to find the best way to correct ph in water. It seems to be a consensus that incorrect ph is a symptom of poor water ions. My local water supply is not great for my style (aipa) so I am planning on using arrowhead water (popular bottled water on the west side) ions corrected with salts for my particular brew. How best do I fix ph for my mash in and my hot liquor tank (for sparging) to brew?

I would start with posting an analysis of your water. Also, find out if there is any chlorine or chloramine (might not be on a water report).

Once you have a plan on what needs adjusting, you can add acidulated malt, or add certain acid, like hydrochloric (will also boost chlorides) or phosphoric acid or what have you.

There are several spreadsheets out there that can tell you exactly how many grams of each addition to add in the mash and boil.

If you posted this in the brewing science forum, and posted the water report, you could get pretty good help with it.

If your water profile (off the tap or that you built up yourself) is good and your mash pH still is too HIGH, you can add a little acid malt (saurmalz) to your mash, just a few ounces. I believe there are calculators that can help tell you how much to use.