Cold Steeping Dark Grain with Respect to Color

A week ago, I posted questions about cold steeping & gravity.
Thanks, to everyone that answered!

This week, I’m curious about color.
Does anyone have some concrete information, about color contributions & cold steeping?
Would it give the same results as mashing?
Does anyone know what formulas can be used for MCU or SRM, when you’re using cold-steeped grains.

Thanks, in advance!

I don’t have concrete numbers but I do know that I double my dark grains when cold steeping in order to hit more or less the same color and flavor contributions (minus some of the acrid ashy roast character)

Yep… 2-3 times

For late additions to the mash, I boost it just a bit - maybe 25% at most.  I add them just before first runnings by stirring, then Vorlauf, then draw it off to boil kettle.