Post your recipe and procedures. I think if you are getting too much astringency in a RIS it is more likely a problem with one of those than something that cold steeping is needed to fix.
The grain bill for the RIS was:
15 lb pale
5 lb Vienna
1 lb chocolate
.5 lb black
.5 lb black roasted barley
1.5 lb fawcett crystal 85/90
.5 lb brown malt
Mashed at 154, ph 5.36 at room temp, added 3 g each chalk and baking soda to the mash to get correct ph. No Sparge.
OG 1.104, FG 1.027 fermented at 65 with 1056 1gal stirred starter.
It's not all that astringent but I wouldn't want more and I do want to get a little more flavor from the roasted grain. I guess on some level I accept some astringency in this style but many judges seem to be looking for a smoother roast profile.
Does this recipe/process look out of whack to anyone?