I will assume the pH meters are calibrated using the calibration solutions.
I don’t see the Calcium, but with that Mg level I estimate it at ~70 ppm.
Dark beers would have a lower pH, you didn’t give the grain bills that you are brewing, but my guess it is usually a lighter colored beer.
Here is a recommendation, try a mini mash, maybe a pint or quart, and use the ratio of water to grain you use. Here is the key part, use distilled or RO water for this to eliminate the alkalinity. If you use one of those water and base malt you should see something like 5.8. Repeat that with some of the minerals to get to your goal and see if you can.
My water is fairly similar to yours, and I don’t brew with it - too much alkalinity.