Batch Sparge Dark Grain Question

[gotsumbeers]

I'm trying to darken my stout using only roast barley. It tastes right where I want it, but is more of a dark brown color. Will steeping crushed roast barley in the final sparge of a batch sparge, and vourlauf get the extra color I'm looking for without making the brew more roasty bitter? Would a cold steep of these grains added to the boil be better or worse?
Thanks

[ziggy]

If you're just after color and don't want to add any additional roastiness you should add some carafa special which is dehusked or you could use Sinimar, a malt based syrup for adding color.

[PorkSlapper]

Complete amatuer here, and dont know if This would help, but if you wanted more dark color and no more bitterness, first thing I though of was steeping some dehusked Carafa
http://www.brewmasterswarehouse.com/product/0101515/weyermann-dehusked-carafa-iii-

[TheDarkSide]

Gordon Strong suggests adding your dark grains at the end of the mash. You'll still get the color you want without the a harsh roastiness. You may need to adjust based on the amount of roast you want.

[gotsumbeers]

I thought about using some sort of dehusked raost grain, but I have the roast barley on hand. I also have this dream of making a proper stout of just roast barley and base malt. I'm close.

[ziggy]

You could grind a portion of it up in a coffee grinder to make it into a fine powder and you'd probably get more color out of it.

[gotsumbeers]

Ziggy,
I like that idea about grinding it up fine. Have you tried it?

[captain carrot]

I thought about using some sort of dehusked raost grain, but I have the roast barley on hand. I also have this dream of making a proper stout of just roast barley and base malt. I'm close.

I've been cold steeping my dark grains the day before brew day. Gordon Strong recomends steeping @ 2qts water per pound of malt. His steeping methods are on page 45 of Brewing Better Beer. I added the steeping extract at the end of the boil to minimize astringency. Ideally to add color only you would use Briess's Midnight Wheat or Prinze malts. Dehusked carafe would be good too. You should be fine using the roasted you already have.
Good luck!