Originally Posted by aiptasia
Just the base malts, unless it's vienna or munich or another specialty malt that requires a mash.
Most of the roasted malts don't require mashing as the roasting process caramelizes the sugars. You should keep your steeping grains and roasted malts exactly the same amounts unless you re-scale the batch size up or down.
Thank you. I made an IIPA that for the life of me I couldn't figure out why it was so sweet, makes sense to me now.