I'll give you the targets I shoot for.I use pretty much these exact numbers as well. And while these are sort of based on color, you should really be thinking of how it fits the style rather than just the color. For example, I'd still target 5.3 pH for a schwarzbier even though it's closer to a porter in color since I'm still looking for a crisp finish similar to most of my pale lager recipes.
5.2 - saison
5.25-5.3 - pale lagers
5.4 - hop forward beers and beers that don't fit any of these other numbers
5.5-5.6 - dark beers
If you enter your grist lovibond ratings and water volumes accurately, these numbers will make good beer for you. Good luck !
Also, something I feel should be mentioned is that I target these mash pH's because they tend to drive the finished pH to where I want it. It doesn't have much to do with mash chemistry in particular. As long as your mash pH is in a good range for conversion, you could just as easily adjust in the kettle. I just prefer to make all my water adjustments up front for simplicity's sake.