I think your beer will be fine, but do read up on what additions like Gypsum and CaCL do to the mash and kettle when you add it. I've always stayed away from Gypsum and only added CaCL to the mash water to get my Calcium to at least 50ppm. Some people really like what Gypsum does, other prefer CaCL as it accentuates the maltiness. Best thing to do is to brew this beer again but use Distilled water and add 1 tsp CaCL to the mash and see which one you like better.
Also, if you're getting interested in monitoring your mash/water profile and how it affects your beer, I would definitely get a PH tester and measure the mash PH to keep it as close to 5.5 as possible. If you're using Distilled water and brewing a light beer, you need to add some acid (phosphoric, lactic or acidmalt) to the mash to bring the PH down (after you've tested it at room temperature and seen that it was high). If you're brewing a darker beer (the dark malts pull the PH down below 5.5) then you might need to add some Calcium Carbonate to the mash and give it about 10 to 15 minutes to bring the PH back up some.
Most of this you can read about on here and anything by AJ DeLange is worth reading twice, I would suggest the Primer in the Brew Science section.