What kind of flavor difference do you get here? Significantly less acrid/roasty character?
I've been thinking about trying this with an existing recipe, but I want to make sure I account for it in my recipe.
Kyle, I suspect you and I have similar, highly alkaline water profiles. I too have considered the cold-steeping method, but I think I'd then have to adjust my water to lower the mash pH—I feel like we get that adjustment for free with dark malts.
Still, I'd like to triangle-test two beers made both ways (one pH-adjusted by dark grains in the mash, the other with dark grains cold-steeped or added during the sparge and pH-adjusted by RO dilution or acid additions).