I have a "Honey Steamer" recipe that says to steep the caramel malt grains overnight in cold water. Well . . . the weather's crappy and right now's a great time to brew, so can I do a shorter steep at 155*F so I can get on with this process now?
I've never heard of steeping grains overnight in cold water- that seems kind of strange to me. If you're talking about crystal/caramel malt, I'd just steep for 20 minutes in 155 degree water and call it good.
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