Thanks for your help. Yes, I do have some gypsum, epsom salts and calcium chloride in the recipe (4 g, 2g & 6g respectively), but still need 10 ml phosphoric (ca. 2 tsp) to hit 5.3 pH - a long way from the suggested 1/4 tsp per 5 gallons. I can't find any errors in my inputs, but wouldn't rule that out.
For background I've been all-grain brewing about 3 years, initially with well water (high alkalinity), which was fine for darker beers, then decarbonating that, and progressed to RO water with salts added for a target profile and pH. Using phosphoric to adjust RO water as a starting point sounds very attractive/simple, but the math doesn't seem to work for me.