Berlinner Shwartz, not dark enough. Add more wort?

[killsurfcity]

I had an idea to brew a black berlinner weisse, thinking the roasted flavors would pair well with the sourness i get in my straight berlinner. I messed up though, and used about half the dark malt i needed. It's been in primary for a couple months, and has great sourness and body, but the dark malts feel like an afterthought. The flavor is just too weak to really work.

Is there a way I could darken, and add more flavor by mashing just a pound or so of dark malt, and boiling it down to concentrate it?

 

[ReverseApacheMaster]

No need to mash since it won't convert on its own. Just steep and give it a quick boil to sterilize. You could boil down to concentrate if you want but be careful not to concentrate too much because you will start to caramelize or burn it and get a nasty acrid flavor out of it. You could boil off some of the water but don't let it get down to a syrupy texture.

 

[killsurfcity]

Ah, ok, good to know. I guess I'll try this. Thanks

 

[Almighty]

Let us know how it works for you.
I have thought about trying this for a few of my beers. Instead, I usually just wait until I have something appropriate to blend with them.

 

[killsurfcity]

so i steeped another pound of carafa III (10g batch) for 20 minutes, and them boiled for 20, chilled, and poured in. i then agitated briefly, and took a sample for taste. the color and flavor have definitely improved! we'll see how it finishes out, but i'm pretty hopeful at this point. more notes to come when it's all done, but that won't be for another 6 months or so.