So I was step mashing using a RIMS system. Took the beer from protein rest at 131 for 20 min to 145 for initial sac rest. let it sit at 145 w/ recirculation on for 25 min. Checked the wort, everything was pretty good so far, i was seeing 1.055 gravity and color was nice, if not slightly paler than i expected with my grain bill. Anyways, I stepped up again to 154 held for 35 min, came back to do a mash out and color was substantially darker, like a 14srm from like a 4srm. Gravity was higher now too, like a 1.075. My initial thoughts were that the wort got scorched somehow, but Ive 1: never had that issue with this system before and 2: the wort didn't taste burned at all. 3: flow rate was fine, did not slow down or stop. When I was cleaning out the spent grains after, the actual grains look pretty dark and sort of like not as vibrant as Im use to seeing. They just looked weird. Anyways, I'm continuing on fermenting this stuff because it seems to taste okay, but I just wanted your opinions as to what would cause the significant darkening of the mash. Was originally targeting like a 6.5 srm. Its got to be the RIMS system right? As the gravity increased in the mash, more caramelization could have occurred over the element in the RIMS maybe? Does hot side aeration exist? It sort of has that brown oxidized color twinge to it. Any one else ever experience this/ know what is going on? I appreciate the help.