BeerBorg

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.

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

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.