Well, this is probably too late. If you left it in the mash, it may have developed a slightly sour quality -- not unlike sour mash. That could wind up being tasty. If you put it in your boil pot and waited to start your boil, you are fine. You'll get some bacteria, but the boil will kill them off.
Brody's Brew House
Primary: Scottish Strong Ale
Seconary: Don't use one, generally
Kegged: Sweet Potato Saison
In the fridge: Czechvar, New Belgium sampler
Planned: Either a Porter or an AIPA. Possibly a RIS.
"For a quart of ale is a dish for a king." - Shakespeare