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Any problems with a long steep?

So the wife doesn’t like the smell of cooking malt so I am banished to cooking outside. I use an electric stove outside, but it takes almost an hour before the water reaches 170 degrees. Is there any problem with steeping specialty grain this long for extract batches? I did insulate my brewpot the other day, and haven’t brewed yet to see how it does now, but I’m getting ready to do a Cream Ale and was wondering if you could steep too long. TIA!

You’ll be fine as long as you take them out at 170*F. The longer steep will also help extract more of the sugars so you could be seeing higher OG’s depending on the type and amount of steeping grains. If you’re having a hard time getting up to boil, try heating up with the lid on. When you get to boil and add your extract, keep the lid off.

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