Steeping for all grains should be done at below 160 degrees, as higher than that will start to extract tannins from the husks. Tannins result in astringency. The only time you go higher than that with grains is during a mash out, which extract brewers don't need to worry about.
OK ...don't let me have to go searching It was here on these forums that I learned about the 150 to 170 range for steeping and it was 170 that was the limit before getting Tannins released. Then that is what led me to (again pointed there from these forums) to Palmer's instructions....150-170 degrees. Now you are saying 160?