I’m planning on doing a light/extra-light DME brew with steeped 1150 EBC Roast Barley. For the recipe I have in mind, the RB would amount to 1.8% of fermentables, but ofc have a noticeable impact on color. I don’t know if this experiment makes any sense, but you know, I have this RB lying around and it’ll be a small batch. I *could* add it to some grain mixes, I have, though - but I kind of don't want to darken those. Anyway, I have read about separate steeps, added towards end of boil, which some say are good for avoiding acidic/acrid tastes from roast grains. However that applies to all-grain methods, and I will only do steep + 45 minute boil. In that case, do you think a separate hot steep makes sense? It’s really not much extra work, but I could imagine that a full steep might actually be better for taste. Or worse, if it turns acrid. Then again it’s a tiny amount of grain… I welcome your inputs.