Northern Brewer Grand Cru Lambic question

I brewed this yesterday, and being fairly new to partial mash brewing (and fairly averse to reading instructions carefully) I missed bringing the mash back up to 170 degrees before sparging. I sparged at 152-ish with 170 degree water. My question is, what did I miss by doing it like this?

I'm not overly concerned about it since I imagine that minor mistakes will make little difference in a beer that is going to sit for 2 years.

Thoughts?

Your efficiency may have suffered a little bit. How did your gravity look?

The higher temperature just helps to release the sugars. You might have lost a gravity point or two, but no big deal.

May have also lost the extraction of tannins that breakdown and allow a longer smoothing aging process...

Has anyone tried this beer? Always wanted to go lambic and was interested in this one from NB