Ah, fumble fingers! I love Place Ale!
A pH of 5.5 may be a little too high, but I find that you don't want to take the pH much lower for a typical pale ale or IPA. Somewhere in the 5.3 to 5.4 range helps with extracting bitterness and flavor from the hops. Pushing pH lower does subdue that character a bit.
I do find that using a high sulfate water like Tasty's profile, will enhance the beer's dryness and that accentuates the hop character and bittering. So keep that up. You may want to dial it back slightly if the beer was too dry.