This was to be my last extract batch before I go all grain, and I apparently did not pay attention to what I was doing. Typically I steep the specialty grains in the cold water, until it reaches 170 degrees, then I remove. Well, for whatever reason I steeped them at 170 for 30 minutes.
I'm guessing I extracted the sugars I could during the process, but once it hit 170, that process was stopped (like a mash-out?). Is it likely I extracted some bittering tastes from the extended hot water bath?