Cold steeping question

I want to put on a dark Cascaridan IPA but do not have any debittered roasted barley or carafa malt. I have heard tell of cold steeping to get some color/flavor without the roastiness of dark malt. Can anyone give me some more information on cold steeping, specifically for dark cascadian IPA's? thanks

I can't really help with the cold steeping, but I can offer you another suggestion: Late-mashing with your dark malts.

A lot of brewers wait until they are recirculating or sparging and simply sprinkle the dark malts on top of the mash, not stirring them in. It allows you to pull color, but not necessarily flavor or aroma (or at least not as much as if they had been mashed the entire time).

Someone else with personal experience could probably offer details as far as suggested amount, grain crush, etc.

Hope it helps!