Should I have boiled the specialty grains with the Malt extract?
Absolutely not! It will impart very unpleasant bitter flavours, because of tannins in the grain husk. Specialty grains should be steeped between 150F and 170F. Steep for about 15 to 30 minutes, then strain out the grains. If you get into the habit of using the temperature range of 150F to 160F, however, you can also start using malted grains and doing mini-mashes to really add some life to your beers.