I've noticed some recipes that include roasted barley call for the roasted barley to be added at mash-out/sparge and NOT in with the rest of the grist at mash-in. Why?
I would assume to reduce the bitter roast flavor but still impart the desired color effects. I think you can achieve a similar effect by reducing the amount of RB and grinding it finely in a coffee grinder before adding (to get a really red color in reds and such)