To continue this discussion...
I've been reading more about dark grains & their sugar content.
Denny is indeed correct about roasted barley not being malted before kilning.
However, roasted barley isn't the only dark grain we cold steep.
In truth, there are some dark grains that are malted, before kilning.
Some of these include:
Black Malt/Black Patent Malt
Chocolate Malt (Simpsons)
Carafa Malts
Here's what I know, for sure...
The carmelization temperature of maltose is listed as 356*F.
Most malted grains are roasted at temperatures between 350*F & 500*F (with some black malts seeing up to 700*F).
Often, these temperatures will cause sugars to be burned, removing them from the SG equation.
Apparently, each maltster may have different temperatures & roasting schedules. So, I guess I'll have to do some experimenting, to find out how much sugar is still intact in each grain type that I typically use.
Thanks, folks.