Cold-Steeping Malt Grains vs. High-Temp Steeping

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Legitikick

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I have a "Honey Steamer" recipe that says to steep the caramel malt grains overnight in cold water. Well . . . the weather's crappy and right now's a great time to brew, so can I do a shorter steep at 155*F so I can get on with this process now?
 
I've never heard of steeping grains overnight in cold water- that seems kind of strange to me. If you're talking about crystal/caramel malt, I'd just steep for 20 minutes in 155 degree water and call it good.
 
Thanks, done. This'll be an interesting beer, different yeast, different malt, different steep method. I've never swayed from a recipe this much.

Thanks for the help.
 
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