Stupid Idea For Next Beer But I Want To Do It Anyway

[masampson]

okay, just thinking with the guys about what to whip up next. started thinking that a belgian white would be cool, but i was wondering if i could make it really dark without ruining the flavor. thinking a "black white ale" if you catch my drift! so i guess i'm wondering if using just a little bit (like .5 lb) of chocolate malt in a 5 gal batch would A) add too much flavor to still have the white ale profile and B) would it make it dark enough?

 

[slarkin712]

I can't say whether or not you will overpower the belgian white flavors, but I say give it a try. I'd use a carafa dehusked malt with a high Lovibond. The carafa dehusked give a less harsh flavor that a black malt, but the same amount of color. Maybe 3 or 4 oz of Carafa Special III would get the color you're looking for. Plug it into some software and see what it says. I've used 2 or 3 oz a carafa special III an ale for color, and there was almost no roastiness or harshness from the dark grain.

 

[BrewerinBR]

I would use a very small amount of black malt. That will add color without impacting the flavor all that much.
http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_BlackMalt.pdf

 

[stratslinger]

I've also heard of people mixing in a little (4 oz?) black malt in the last 10 minutes or so of the mash - you wind out extracting a lot of color but not really a whole lot of flavor.

 

[masampson]

those are all both really good ideas, i know the black malt is the darkest but i was concerned about the burnt flavor affecting it. i mean i'd like this beer to be black if possible, but i'll have to tinker!

 

[helibrewer]

There's a very dark Midnight Wheat out there that might be just the right thing. It's 550L for color.

EDIT: http://www.brewingwithbriess.com/Products/Bitterless.htm#Midnight

 

[stratslinger]

those are all both really good ideas, i know the black malt is the darkest but i was concerned about the burnt flavor affecting it. i mean i'd like this beer to be black if possible, but i'll have to tinker!

I believe there is a de-husked black malt available, that pretty much eliminates that burnt flavor.

 

[sjjn]

Cold steep the dark grains...

http://www.brew-dudes.com/cold-steeping-specialty-grains/684

 

[masampson]

genius, thanks