I was at my local store, picking out some malt for a California Common extract/steeping recipe. When I was finished selecting my malts, the guy told me that usually there is roasted barley included, but just a few tablespoons. This sounded odd to me, as in my research for the recipe I never came across roasted barley, but I picked some up anyway. Has anyone heard of including small amounts of roasted barley in a California common? Is this a common practice? (pun intended)
p.s. we could also open this thread up to grains that are common to various styles, but go unnoticed.