As far as I'm concerned, its not pH that matters most. It is alkalinity that matters most for sparge water. Bringing the sparge water alkalinity down to around 20 ppm (as CaCO3) or less is a better target than a specific pH. This is because the starting alkalinity of the tap water affects the final alkalinity of the sparge water if a specific pH target is used. For instance, if a brewer's tap water has modest alkalinity, they might bring the water to a pH of around 6 and have a sparge water with acceptably low alkalinity. However, if the tap water has high alkalinity, they might have to target a much lower pH (say 5.5) in order to end up with an acceptably low alkalinity.