Dark grains in a pale ale

[Beer-lord]

I've seen quite a number of award winning pales that add 2-3 oz of roasted barely in their pales. I've never done it because if it's just for color, I don't care but in a pale ale of about 1.055, will 2 oz be tasted?
I'm tempted to try it in this weekends brew just to see what I get out of it. I bet I've seen 4 recipes in the last month that add a bit. Some add chocolate malt and others both.

[John Sand]

I generally don't add grain just for color, most of my ales have Munich or crystal and plenty of color.

[mashani]

Cold steep it for 24 hours if you are concerned, you will remove the harsh bitterness from it by doing so, but still get all the color.