Steep Dark Grains separate from Mash?

One reason given for these approaches is that you should not have to adjust your mash water chemistry for dark grains. Inasmuch as you need adjustments, and whether you make them, there seems to be room for impact to things like optimum pH for the mash and final chemistry (ions, pH) in the finished beer. Seems like there are experiments to do within these possibilities

 

Currently giving this method a try with a RIS I plan on brewing in the morning. I'm hoping to get a bunch of roast flavor with out the astringency that can come from mashing the dark grains. I'm steeping .5 lb roasted barley and .25 lb chocolate malt in 2 quarts of water and plan on adding to the end of the boil. Hoping for a nice stout without much "bite" to it

 

Thanks for reviving this thread. I've also hoped to achieve a dark/thick stout while avoiding the sharp roasted flavors.

I won't be brewing a stout for a few weeks. I know others have posted methods/results already, but anyone posting updated methods/results here would be appreciated!

 

I couldn't edit post above for some reason...

Grain bill below for I'm planning to brew to achieve a dark/thick stout while avoiding the sharp roast flavor.

Would this method be useful? Or is the ingredient list alone going to achieve the lack of roast flavor?

Thanks in advance

5.5 gallons
OG 1.073
FG 1.020
6.92 % ABV
50 SRM

7 lbs Maris Otter
3 lbs dehusked carafa
2 lbs chocolate rye
1.5 lbs midnight wheat
1.5 lbs flaked rye
.5 lbs lactose

 

Wouldn't removing them from your mash then mess up your pH down the road when you add the cold-steeped wort in? I'm sure it's not a huge difference, but I would rather adjust my pH in the mash with all my grains and know my final beer pH will be good.