What did I make? A weizen question

So I made a hefe from a kit a few weeks ago and finally cracked one this evening. It tastes great, but it's very dark (almond color) and came out crystal clear (clearer than anything I've used Irish moss in )

My question is: what the heck to I call this? Is it still a hefeweizen if it's dark, or is it a dunkelweizen? Or do I call this a kristallweizen because it's super clear even though I didn't actually filter it?

The recipe from the brew log:
Brewers Best Kit: weizenbier – 10-20-2007 (4)
6.6 lbs. Plain Wheat Malt Extract
1 oz. Hallertau Hops (Bittering) 00min
1 packet of Nottingham yeast added for nutrients 00min
1/2 oz. Hallertau Hops (Finishing) 55 min
WLP320 American Hefeweizen Ale Yeast

OG-1.046 (@78) = 1.049
Bottled 11/04/2007 FG=1.007

Does it realy matter. No need to put everything in a box and label it.

It's wheat and it's good.

Since you didn't use German yeast I'd say it's an American Wheat.

orfy said:

Does it realy matter. No need to put everything in a box and label it.

It's wheat and it's good.

Click to expand...

Actually, the reason I ask is because I need to slap a label on the bottles . I've got three different brews in identical bottles and caps. When I make the move to kegging I'll label the taps "yummy," "delicious" and "Zzzzzz"

American Wheat sounds good to me!

I here you.
I was being metaphorical.

malt extract, especially liquid like you used, is often quite a bit darker than if you could make the same recipe with all grain, or only some extract.

its normal.