Then pre-boil, I added my brewing salts.
I see you are adding additional salts to the kettle, and not doing anything to the mash (other than the 5.2).
Why are you bothering to add any salts at all? What are you trying to do? Have you tried brewing with your water as-is?
The most common mistake I see when people (including myself) start worrying about water chemistry is the tendency to _over modify_ their water. Do you know what the ionic profile of your water is to begin with? Are you trying to match some published 'historic water profile' from some region? To be frank, most of those are misleading and/or wrong, and trying to achieve them leads to salty water...
My advice would be to:
1) Understand the chemistry of the water you are using. So, either track down the annual water report from your water district (if you are on tap), or get your water analyzed http://www.wardlab.com
(test W-5 is the one you want). Or use distilled/reverse osmosis water.
2) Download and use Martin Brungard's excellent Bru'n Water spreadsheet: http://sites.google.com/site/brunwater/
This is really an excellent tool, and in my experience so far very accurate. I do have a pH meter, and since I've starting using Bru'n Water my pH has consistently come in within 0.1 of my target pH. I'm at the point now where I probably won't bother using my pH meter anymore.
In my opinion, if you get a handle on your starting water chemistry, and use Bru'n Water correctly, you will be good to go - No reason to have a pH meter.