Adjusting Recipe for Cold Steeping

[Arminius757]

So I found this interesting article about cold steeping dark grains to avoid off flavors from the darker grains.
https://www.homebrewersassociation.org/how-to-brew/cold-steeping-getting-the-most-out-of-dark-grains/
I have done a stout before using a BIAB setup, but I would like to try this cold steeping for my next brew. I need some help adjusting the recipe though, if it even needs it.
I will be brewing the Northern Brewer Chocolate Milk Stout, recipe and instructions here:
http://www.northernbrewer.com/documentation/allgrain/BIAB-AG-ChocolateMilkStout.pdf
So it looks like I will have about 1.15 lbs of dark grains for this brew (Chocolate Malt, Carafa III, and Extra Dark Crystal). According to the article that means about 2 quarts of water. This also means I will be taking 1.15lbs out of the recipe above, so what could I do to adjust the recipe for the lost grains?? I plan to add the grain "juice" with about 10 mins left in the boil to insure proper sterilization. I assume it would effect the water amounts out of anything right? Somehow I am just confusing myself here with what kind of adjustments I would make. I would want my end amount to be 3 gallons, .5 of those come from the steeped grain juice.

Thanks!

 

[chickypad]

You're not taking grains out of the entire recipe, you're just taking them out of the mash. Sounds like you are planning a full volume mash, so use 2 qt less water than originally called for then you will get the difference back when you add your steeping water to the boil.

Of course none of this accounts for mash pH issues. For those with alkaline water the roasted grains in the mash may actually help with pH. If you're not to the point of worrying about water yet then ignore this part.

 

[Arminius757]

Thanks for the reply! Thats more or less what I thought... When it comes to the water, I normally by distilled water and add salts to match some type of water profile. I do not have an easy way to filter my water yet and I do not quite trust the water straight from the hose. Should I get some of that perfect mash ph stuff?

 

[chickypad]

If you mean the 5.2 stabilizer I would not suggest it, seems the general consensus from the water guys on here is that it doesn't work as advertised. You are probably better off using the instructions in the water primer. Just realize that if you leave the roasted grains out of the mash you probably want to choose the baseline pale ale option.

 

[hottpeper13]

When using RO water you are better off doing a separate dark grain steep because without any buffering you will end up with a mash pH well below 5.2. The first time I did it I got 4.8, didn't know what to do so I let it ride. It was Ok but not my best effort.

 

[Arminius757]

By RO water you mean reverse osmosis right? And I will do a separate cold steep and just run the rest of the grains through the mash as is removing whatever amount I use for cold steeping from the over all amount. I honestly don't do too much with mash pH right now... I have just really started using salts. Thanks for all the suggestions! Anything else I should think about?