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.
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)
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.