Mash pH

What are folks opinions on target mash pH these days? Very curious to get into the hive mind on this one. I think we all have read the textbook 5.4-5.6 range but are also generally all acidifying in kettle. Curious what all of you are targeting and why. We are typically looking for something like 5.3 these days and acidifying the kettle to 4.9-5.2 depending on style. Not really casting out anything over 5.2 these days. Cheers!