I emailed the microbrewery that had the article on 20 minute mashes.
He told me that the longer you mash, the lower the pH goes.
So, a 60 minute mash would yield a lower pH than a 20 minute one.
I thought I had bad acid - turns out I need to lower my mash water another .50 pH to achieve a 20 minute mash pH of 5.40
Fermenter: Blonde Ale
Brite tank: -0-