Since it's on my brain at the moment, I've noticed that whenever I've done recipes that call for steeping any kind of grains (done chocolate, cara20, 40 & 60, and Special B), there's a relatively longer wait period until hot break starts to form. I've also noticed it takes the batch longer to come to a rolling boil as well...
I.E., my latest (an IIPA) took over 30 minutes to come back to a full boil after steeping, and hot break didn't happen until almost 1/2 way through the boil, whereas my earlier stuff would boil/break in 15-20 minutes at most. So, for curiosity's sake, is it something in the grains itself that causes it, or am I just over-analyzing a bit?
Bottled/Fridge: Sierra Nevada Celebration
Bombers/Growlers/Aging: The Abyss, Firestone 19th Anniversary Ale
Coming Up: something spiffy, most likely