Added lactic acid halfway through mash

I calculated my water additions using EZ Water. I'm brewing a cream ale and the pH was a little higher than normal. So, I figured an addition of lactic acid (3ml) to get the pH down to between 5.2 and 5.3.

Well, I added my salts to the mash, but I forgot the lactic acid until halfway through the mash.

Any thoughts on what the result of my mistake will be?

I went back and re-read the pH sections in How To Brew and BrauKaiser, and I went back and re-ran the numbers in EZ Water without the lactid acid addition.

It looks like the pH was around 5.55 without the lactic acid, and then 5.30 with the acid addition.

I guess I may get some astringency in the beer but hopefully at 5.55pH for half of the mash won't be too bad. I was mashing at 150F, so that helps a little. But I did sparge right at 170F, so that works against me, as well.