I recently made an all centennial IPA and really focused on the pH. Here are my notes.
mash pH 5.4, kettle pH 5.3 pre and post boil, 1.060 OG. Fermented with 1272 American Ale II, finished at 1.011 and 4.4 pH in the glass.
My water is 7.9pH so I used the most gypsum I've ever used to bring the pH down with as little acid as possible and also to drive the sulfates up to almost 300 which I understand helps to accentuate the hops and make it a more crisp finish.
The beer turned out great! Crisp, clean, very hop focused with a nice grapefruity, piney aromatic finish.
I just put a second batch in the fermenter. Mash 5.3, first runnings 5.2, sparge acidified to 5.3, second runnings 5.3, pre-boil Kettle pH 5.2, 1.044, post boil pH 5.1, 1.054. Pitched 1272 slurry from previous batch.