Coopers NEIPA

www.cellardweller.net/index.php/en/forum...anilla-stout-extract

Cold steep is a more mellow taste, not so tannic or astringent, but still gives flavour and colour.
You could do it hot , no worries, 20mins.
Just for your information incase you arent aware these roasted grains have hell and life roasted out of them, so I guess technically even if you try and do an accurate mash temp, its not mashing, its still just steeping, everything in the grain is dead. So it wont hurt, but you're kind of wasting your time unless you plan to mash it with other grains that will mash, like a base grain.
If I was to steep it hot just chuck it in a saucepan, boil the jug and give it a couple of minutes after its stopped boiling and pour some in, give it a stir and just let it sit for 20mins, dont be heating it up again or anything, strain then boil. Cheers!

Great stuff Tim, so now you have a starting point in which to refer back to and adjust the hop additions etc to your taste . As far as your chocolate grain go, they roast them after malting so are kind of burning them ,or kilning them so they probably will taste burnt when chewed. They will add a chocolate taste to your brew. There is a malt called black and black patient. Now that malt is really burnt and harsh and should be used very sparingly .byo.com/article/back-in-black-the-truth-...t-black-patent-malt/
I wouldnt like to think your suppler made a mistake and gave you that . So don't go there. Time to jump in once again and brew it. Top man.
Lastly I us us-05 for most of my brews Pale or Dark. A very reliable work horse of a yeast , very clean and thorough. Get to know it. Its your friend lol.Cheers mate.

I made a blood orange ipa once, well red grapefruit I think it was, not sure thats the same thing? I just used the rind, umm was about 3 I think, I soaked it in a bit of vodka for about a week, to sanitise and help get the flavour out of the rind, I added the whole lot at the end of the ferment. It wont add colour or anything but it adds flavour.
Theres many different ways some people add fruit pulp, some will freeze it to break the cell walls and some think it kills wild yeasts, but most yeasts will survive freezing. Others might pasteurise it buy heating to mid 80s for 10mins , let it cool then add it.
Cheers!