5hrs is definitely a long sparge, but I don't think it should cause any issue with your beer. Having poor flow on your sparge can be caused by lots of different things, but the most common reasons are (1) too fine a crush and (2) high % of huskless (e.g. wheat) grain in the malt bill. There are other things that could cause a slow/stuck sparge, but those are the 2 most common in my opinion.
In your case, since I doubt you were using much wheat (if any) in an APA, I'd bet that your crush was on the fine side. This has the advantage of improving your efficiency, which it sounds like you experienced (85% is good efficiency, but not unheard of by any means, lots of guys on here get 80%+ regularly).
So if you're happy with a 5hr sparge and want to keep that high efficiency, stick with the crush you're using. If you want to speed things up and don't mind (potentially) losing a few points of efficiency, increase your crush gap and things should flow more quickly.