I wouldn't worry. I *believe* pH is mainly important for speed and efficiency in conversion. Meaning, if you are close, it will still happen, but might take a lot longer.
For instance, this Sunday I measured water, added minerals, crushed grain, mashed in, calibrated my pH meter, and took a reading.
4.74
Of course I was concerned, but not for the mash itself. I was concerned because there was "No Friggin WAY!" my pH could have been off that much! There was no way my mineral additions could have been off. No way my water was that far off it's normal.
Then it hit me: I used 100% RO water. Now this is what I normally do, because my water is high in alkalinity. But in this case I was brewing a dark beer, so I calculated my additions with 50% dilution and forgot when I measured water.
There was no easy way for me to increase the pH that I new of, so I unloaded the uhaul trailer I rented and drove it back to the store in a nearby town, stopped at the store to get a few things (but not the cocoa powder I needed for my boil...) and got back to the mash about 1.5 hours after mashing in. I collected my runnings and found I was off by about .03 from my calculations, which is pretty normal.
So I think hitting the pH is admirable, and certainly something to strive for, if you just get in the ballpark you will still make beer.
In my case, I sparged with 100% tap water to get the finished pH in range or close to it. It would have been better to have the flavor additions where I wanted them, but it's not the end of the world.