NA Beer Edit Brew Session

Heated 5 gallons of water and drew off 1.5 gallons for a batch sparge of sorts, which was after adding minerals and acid - my sparge was simply dumping in the sparge water at the end of the mash and then allowing to sit for a couple of minutes before vorlauf. I used 1.5mL of lactic and that was too much, took it down to 4.9 so I bounced it to 6.7 with 1.5g of Baking Soda, and then down to 5.5 with 0.7mL lactic. I figure that the sparge water will take the final pH to around 5.3 but I'm not messing with it anymore. Bru'n water does not do well for my setup with predicting pH so I need to reconfigure how I add acid to hit my target mash pH. I rehydrated a full packet (11g) of yeast and pitched all of it after chilling to 72F. No aeration outside of the stirring during the chilling process. 3/9 - bottled today. Flavor was entirely malt driven and the ABV came out higher than desired, unfortunately. Not sure what I need to do to get some hop flavor into these NA beers.