Thanks, joe_meadmaker. I also have a lot of black patent (not to mention brown) left from my 1880 Whitbread Porter brewed on the 10th, which I plan to rebrew soon, but I still have plenty for color adjustment in other beers. I'll try the cold steep added at 10 minutes, which is just when I figured it should go in. I want to do a pale ale with only the character of the Chevallier, but I want it to be a bit more amber than golden. You know, "you eat with your eyes" sort of thing. If it works as I expect, it could be my go to colorant, when I don't want the flavor of crystal or dark sugar.
I did a search on "cold steeping black malt" and turned up a Brulosophy xBmt where they used this in a porter. You might want to check that out. (Results were favorable.)