color extraction etc in Cold Soak

[mpersinger]

I want to cold soak some dark grains, then add this wort (colored water) in the fermenter (split batch IPA and IDA). Anyone familiar with a factor (or ancectodal experience) for reduced color extraction compared to fully mashing the grain (which is how my brew software is calculating Lovibond)?
thanks

 

[ChillWill]

I've done a thread about a Belgian dry stout I cold steeped dark grain with, I'm on my cell phone now so can't copy and paste the link but if you search you'll find it.