I know some brewers like to cold steep the real roasty grains to cut down on the roastiness. My question is: does cold steeping draw out anything fermentable or just color?
Only your crystal malts have sugars in them so anything roasty isn’t going to contribute anything unless it sees some mash temp/time. There aren’t a ton of fermentables in a dark-roasted malt anyway though and you don’t usually use a whole lot as a percentage of the total grain bill. I would not usually consider it to contribute much especially cold-steeped.
That’s kind of what I thought. I brewed an IPA yesterday and in a couple of weeks I plan to rack a gallon into a seperate carboy and use a home made version of sinamar to make that gallon into a black IPA. So, I’m pretty safe if I just add it to the last gallon in the bottling bucket with the usual amount of priming sugar?
