Here's some good reading: John Palmer's
How to Brew. It's an older online version of his famous book. I'd say it's indispensable as a comprehensive source for brewing.
There are many "bugs" (e.g., bacteria, wild yeasts, spores) that grow on grain/malt. One of the most prolific is Lactobacillus, the same kind that will sour milk, can also sour your beer. To kill the bugs, we pasteurize by heating to higher temps. 165°F for at least 5 minutes being often used as a standard. Now lower temps will work if held at longer times, and since you had it at 156F for an hour, chances are it's still OK.
You could make "hop tea," but it works better if you used wort instead of water. You will have to boil it for at least 30 minutes to an hour to isomerize, which creates the bitterness we taste. Using wort also prevents excessive dilution of the beer you're adding it to.
I must say, you're very brave to openly admit this kind of mistake on a brew forum. I sent you a "like" just for that!