Roasted Barley: Mash, cold steep or sparge?

[how1]

OK...I'm planning on making an Irish Red ale and want to use .25 oz of roasted barley. I would like some roasted flavor in it. In my stouts I have always added the roasted barley in my mash. I've read about cold steeping dark grains and also adding them in the sparge. Does anyone have any insight on these three processes? Thanks in advance!!!

 

[Yooper]

For a hint of that roasted dryness in an Irish red, I put the small amount of roasted barley in the mash.

 

[how1]

Thanks Yoop. That's what I'll do!