Fiddling with your profile in bru'n water. If you basically increase the mash salts by (assuming) the additional 50% that were meant for the kettle, your ph would be low 5.2. I'd try the same recipe with salts based on your target profile and mash volume.
As for target ph. I only target near 5.3 for very tart and dry beers. Like saison. Otherwise I am aiming for 5.4