Question about specialty grains

[luvtinayothers]

So about these specialty grains....the ones you crush and steep
at 150 degrees for 15 min before adding them to your boil, am
I right in thinking that these add color, flavor, body but not
alcohol? They don't have any fermentable sugars in them because
they haven't been mashed. Is this correct?

[Jughead]

Some steeped malts will still yield fermentables.

Palmer lists some of the extraction rates of steeped malts here: http://www.howtobrew.com/section2/chapter12-4-1.html

[fuji6100]

here is another good grain link

http://www.bodensatz.com/staticpages/index.php?page=20020413075449231

That should help you with determinint what grains should and shouldn't be mashed.