Belgian Wit to dark... affect flavor?

[AtlasMaxx]

brewed my very first batch of beer today wich happend to be a Belgian Wit. I used extract (both LME and DME) an it did come out substantially darker than it was supposed to. I NOW know how to minimize that now. My question is, Is this darker wort going to effect the flavor of my end product? Will it have burned sugar flavor?

Just FYI, I was very carful to not scortch the extract while boiling. The pot was bright and shiny on the inside when I put it in my fermenting bucket.

 

[kh54s10]

How are you judging the color? If in a carboy it will look a lot darker than in a glass because of how much you are looking through. Add 1/3 of your extract at the beginning of the boil and the rest at the end and it will not be as dark. Extracts are usually darker than all grain.

 

[AtlasMaxx]

My question is the darker wort going to effect the final flavor?