[homoeccentricus]

I have plans to brew a porter next weekend with roasted barley, crystal 40&80L, and chocolate malts.
Would it be better to cold steep the dark grains, or is this not really necessary? Anything else I should do? I think my bicarbonate is pretty high.

My water profile:

Sodium, Na 33
Calcium, Ca 63
Magnesium, Mg 7.1
Sulfate, SO4 52
Chloride, Cl 46
Bicarbonate, HCO3 181
pH 8

[denny]

I'd just put them in with the other grains.

[Iliff Ave]

If your doing a porter I don't think there is a need for cold steeping. Personally, I would use that method for something with a subdued roasted character.

[homoeccentricus]

Well, porter, it's actually an Everett "porter" clone with about 6.5% roasted barley. Still no cold steeping then? How about adding at the end of the boil?

[denny]

Well, porter, it's actually an Everett "porter" clone with about 6.5% roasted barley. Still no cold steeping then? How about adding at the end of the boil?

Um, start by asking yourself what you;re trying to accomplish.  What's the reason for cold steeping or adding late?

[homoeccentricus]

Because Gordon says so? ? ?

[denny]

Because Gordon says so? ? ?

I'd need a better reason than that myself....

[hmbrewing]

Well, porter, it's actually an Everett "porter" clone with about 6.5% roasted barley. Still no cold steeping then? How about adding at the end of the boil?

Um, start by asking yourself what you;re trying to accomplish.  What's the reason for cold steeping or adding late?

+1. It all starts with what your intentions are. I prefer adding them at the end of the mash during the vaurlof. I've also cold steeped. BUT, I like my stouts/porters a little smoother and with less roasted bitterness. If you are looking for that full roast flavor/character, then yeah...you'll probably want to add them in the beginning.

[HoosierBrew]

You can also take the harsh edge off of the darker grains by mashing everything together and raising your mash pH to 5.5-5.6.

[Wort-H.O.G.]

You can also take the harsh edge off of the darker grains by mashing everything together and raising your mash pH to 5.5-5.6.

+1 i recently dropped sulfate and chloride to black balanced levels or under, and PH 5.5ish on my porter.

cant tell you how much better it turned out vs any cold steep i did or otherwise.

[HoosierBrew]

You can also take the harsh edge off of the darker grains by mashing everything together and raising your mash pH to 5.5-5.6.

+1 i recently dropped sulfate and chloride to black balanced levels or under, and PH 5.5ish on my porter.

cant tell you how much better it turned out vs any cold steep i did or otherwise.

Yeah, that's the other key too -  keeping the sulfate in moderation and balanced.

[homoeccentricus]

Just thinking of the relatively high alkalinity of my water.

[denny]

You can also take the harsh edge off of the darker grains by mashing everything together and raising your mash pH to 5.5-5.6.

That's my preferred method.  The only reason I see to steep or mash separately is if you can't control pH through another method.

[homoeccentricus]

That's what Gordon says: if you don't want to mess with the alkalinity, cold steep. Or at least that's what I seem to recall from the book. But now that I have a good quality pH meter...

[JT]

There was a Basic Brewing podcast that dealt with hot steeping vs mashing vs cold steeping the grains.  Cold steeping was the least favorite in the taste test, too subdued I think.  Hot steeping and mashing were close but I think hot steeping actually won the taste test.  That said I think it was a whopping total of 3 or so testers.   
I just throw everything in the mash and adjust pH as needed.  My last porter I was able to use my high bicarbonate tapwater. Brunwater gets me very close, if not dead on.