Steeping certain grains at higher temps to force more flavour?

[ThePonchoKid]

Is this sort of thing done?

My last recipe had relatively small amounts of biscuit, flaked corn, caramel, and vienna, and I started to wonder about what would happen if I put these grains in at at 168-170 and then my base grains to strike at 162 or whatever. Would this enhance the character/profile of the smaller grain additions?

 

[ThePonchoKid]

https://www.homebrewtalk.com/f36/steeping-certain-grains-higher-temps-force-more-flavour-362034/

Will try to take notice next time instead of the double post. Comments appreciated.

 

[Denny]

Won't make any difference at all. And 162 is a pretty high mash temp for base grain.

 

[ThePonchoKid]

I like it, if I could hold it.

How does it not make a difference? Mouth feel and sweetness doesn't intermingle with the flavour of the grain at all?