Reason for steeping grains?

[Bubba_Mustafa]

I've read that the steeping grains don't add much, if any, fermentables. They obviously add color. But how much impact do they have on flavor?

And on the flavor theme, to get more a caramel malty flavor, better to use less grains of a higher lovibond or more grains of a lesser? and is it linear? Like 1/2 pound of 80L = 1 pound of 40L?
(I know every brew is different, just looking for a rule of thumb)

 

[blowmax10]

Steeping grains add a huge amount of flavor - Your right that crystal malt doesn't add much fermentables but it add color, mouth feel and flavor

And no - you shouldn't substitute twice as much crystal malt for a malt that has half the lovibond - each crystal malt has its own flavor

 

[Yooper]

Here's a short list of many of the malts we use in brewing: http://www.realbeer.com/jjpalmer/Malt101.html

As you can see, all of the crystal malts have different flavors and colors. It makes sense, when you think about it. If there weren't any differences, we could just buy 120L crystal and use it in various increments. However, there is a HUGE difference between crystal 10L and crystal 120L. Not just color, but crystal 10L is caramelly sweet while crystal 120L is raisiny, almost burnt in comparison.

Many beers taste great with up to 10% crystal malt in the grain bill. Some beers, like American ambers have an even higher percentage of crystal malt (also called caramel malt). It's a huge part of the flavor profile.