Moose Drool Clone - Steeping times question

Hey folks, using BYO's clone recipe, but steeping times arent real clear on this one and we're fairly new to this. How long do we steep before removing them? Thanks for any help...

Ingredients:

2.5 lbs. (1.1 kg) light dried malt extract
3.75 lbs. (1.7 kg) light liquid malt extract
1 lb. 2 oz. (0.5 kg) crystal malt (75 °L)
5.0 oz. (0.14 kg) chocolate malt
0.33 oz. (9.4 g) black malt
6 AAU East Kent Goldings (60 mins) (1.2 oz./34 g at 5% alpha acids)
0.5 oz. (14 g) Liberty hops (5 mins)
0.5 oz. (14 g) Willamette hops (5 mins)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
Step by Step:


Steep grains at 154 °F (68 °C). Boil wort for 70 minutes, adding hops at times indicated. Reserve liquid malt extract for final 15 minutes of the boil. Ferment beer at 70 °F (21 °C).

Usually for extract brews you are steeping the grains for 20-30 minutes.

From Palmer: "Steeping specialty grain is like making tea. The crushed grain is soaked in hot 150 - 170°F degree water for 30 minutes. Even though a color change will be noticeable early on, steep for the entire 30 minutes to get as much of the available sugar dissolved into the wort as possible. The grain is removed from the water and that water (now a wort) is then used to dissolve the extract for the boil."

Thanks, Ace, for the rapid response. I suspected as much, but its our first batch thats not a kit.
Love the avatar, by the way. Kinda bummed that Adult Swim is running ATHF so late these days, usually passed out before Family Guy is over.

You could always give the grains a little rinse in 150F water, too, to extract a wee bit more from them.

B