I am planning to brew the Sweet Stout, using the recipe from Brewing Classic Styles. I noticed in one of the appendices, it referenced steeping at cooler temps, and for longer time (possibly overnight) when working with roasted or black patent - to avoid tannic extraction.
The steeping grains in the recipe are:
1 lb. Black Patent
.75 lb. Crystal 80
.5 lb. Pale Chocolate
7 gal. Boil
Should I steep all the grains this way, or just the Black Patent? Or steep the usual way at 160ish for 30 minutes?
Just want to do it right the first time instead of finding out too late that the flavors are off.
Thanks in advance!