Whats crazy is i started adjusting my Mash PH to see if it made a difference on my finial beer PH. What's even more crazy it that a buddy of mine is testing quite a few commercial examples of IPA and They are all at or above 4.5 to 4.7!
I'm confused. Are you trying to equate mash pH to a subsequent beer pH?
While mash pH does have an influence in the final beer pH, the heavy lifter is yeast. The yeast strain and its fermentation conditions including nutrient content, degree of attenuation, number of cell divisions, etc, have a much stronger effect than the starting pH of the wort. Bumping wort pH up or down a tenth or two is likely to change the beer pH by hundreths.
The importance of mashing and wort pH is in the multitude of effects it has on things like tannin and silicate extraction, color extraction, enzyme activity and wort fermentability, hop utilization and bittering perception, etc. So mash and wort pH are important, but certainly NOT a big factor in final beer pH.
To the OP: Yes, there is a learning curve to Bru'n Water, just like there is to brewing water chemistry. There is a reason brewers remain mystified when using a simple program: they didn't take the time to understand what that program is telling them to do. Bru'n Water is for the brewer that wants to learn what they are doing and
The good thing is that using a simple program is more likely to help a brewer make their beer better than it was before. That is a definite plus. A brewer is making a step in the right direction when they decide they want to do something to their brewing water. There are NO water sources that can make ALL beer styles well. Some form of water treatment is a requirement if you want to make it possible to brew a wide variety of styles. Anyone who thinks their water needs no treatment, has their head in the sand. You can do better with just a few simple adjustments. (OK, that last statement is out the door if your tap water is a train wreck!)
The OP's result with the pH strips is typical. A few tenths low and then you have to apply a correction factor. It didn't look like the program prediction was that far off and I'm betting that the beer will be better than it has been in the past. The good thing is that the OP now has a tool that will helps dial in the taste and character wanted in the beer. Sure, the prediction may be a little off. You will just have to adjust your target a bit and brew it again. If that beer is better than the last, then you know the adjustment was in the right direction.
Its all about making beer that meets your expectations. As mentioned above, you don't have to overthink water adjustments. Use a tool that makes sense to you and gives you a reasonable way to figure out how much of a mineral or acid to add without going overboard. Brew it, taste it, decide if the adjustment was too much or too little and keep that in mind for the next batch.