No, I mash at 5.2pH with no sparge( using sauergut). When I lauter into the kettle I raise pH to around 5.5pH, to make better use of my hops, get a better hotbreak, and shorten DMS. Then I do a 10 minute addition of sauergut, to hit a knock out pH of 5.1 pH.
It seems counter-intuitive but here is why..
No sparge is THE best way to mash for low oxygen
5.2pH is the best mash pH
Normal breweries(big) sparge and will have a pH raise into the kettle because of this. Higher pH in the kettle has the above benefits and some more.
Also by raising my boil pH that allows me another addition of sauergut in the kettle(again like commerical breweries)
You can raise pH in the kettle a variety of ways, use whatever is the easiest for you.