Two packs is perfect. You're just fine. No worries until gravity is more in the 1.075-1.080 range.
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The easiest post ferment adjustment would be adding acid (probably the wine blend which is malic, citric, and tartaric).
Just a thought here, but when I do lower gravity beers I usually go no sparge. you take a small efficiency hit but I think, and this is largely subjective, that it improves the malt character significantly. It should also protect you from any worry about asitringency because the entire volume of wort is benefiting from the full buffering capacity of the grain rather than that buffer being slowly reduced with the sparge.
I can't think of a reason why you couldn't do a no sparge on a continuous sparge system, just add the necesary extra volume of water at the end of your mash and/or mash thinner.