cooper

Recipes 

Here is a youtube video I found where he adds the dark grains at vorlauf. This is just an example of one way a person could do it.

JerseyJoe

Recipes 

An even easier method. He adds grain during mashout (re-circulation). I like the fact this method eliminates a muslin bag and a separate pot for the steeping in my current method. Starch conversion should be complete, your just rinsing sugars. At this point PH of the mash doesn't matter?? Less work is good! Thanks for sharing cooper!

__________________
"Some see the glass as half full, others see the glass as half empty. I just wonder who the hell has been drinking my beer!"
- As seen on a T-Shirt in Portland, Oregon

cooper

Recipes 

That's right, the mash is already done and at this point you already have all your starches converted into sweet wort.

HIlife

Recipes 

I've been wondering if steeping specialty grains separate from the main mash would give you better efficiency on really big beers. You'd reduce the sugar content of the MLT and theoretically not take such a big efficiency hit, plus you can save space in your tun for those grain bills that push your equipment to the limit.

ArcLight

Recipes 

When I bough All Grain kits I from Mid-West Supplies a few months ago, they would not separate out the steeping grains.
All grains came in one bag. maybe other Home Brew stores are different.

November

Recipes 

I've done this in a beer before with good results. I wanted to use Carafa but couldn't get any, so I soaked some black patent in three gallons of water in the fridge for 24 hours. I then used this as my sparge water. The resulting beer was plenty dark but lacked a lot of the roast character I would have gotten if I had tried to get the same color using roast barley or black patent.