If we were to make a typical lager, but wanted to make it a “dark” lager, and keep the recipe super-simple, how about adding a bit of chocolate malt to the grain bill?
Maybe 1 or 2 pounds for a 10 gallon brew?
If you want the bitter-ish roasted flavors Choc/Carafa will do. If you don’t, the debittered Choc/Carafa Special would be the choice. There are different colors to choose from in each depending on maltster.
I would think in % of grain bill. If you want a dark Amber to Brown beer (Dunkel) add 1%-2%. If you want black (Schwarzbier) add 4+% …and all points in between and beyond.
A good software program can help predict color as you swap in/out varieties and amounts to get your desired outcome.
Chocolate Wheat is also “debittered.”
My opinion, FWIW, is Chocolate malt will add some roasty, acrid character even at up to 5%. If that fits what you want then go for it. Sounds good to me, but some might want to call it a dark Ale. And that’s OK.
If it isn’t dark enough or is too roasty, you might consider substituting or adding some Carafa or even Sinamar extract the next time.
RDWHAHB.
BrewBama beat my response, but I think we’re saying the same thing.
carafa special III
You could try pale chocolate. Adds color but is much smoother and less acrid than chocolate.
Sinamar would be my choice. It’s all grain and used in darkening schwarzbier. It’s also easy to use to control the dosage. Much more certain than grain in the mash.
I would use Midnight Wheat and maybe just a touch of Carafa.
If you’re just looking for color more than flavor, then you should be looking for a dehusked or huskless grain like Carafa Special. Sinamar is another option, as is brewer’s caramel if you have access to it (it’s not readily available in the US, unfortunately).
I think she wants something like a porter, but in a lager. Not burnt or husky tasting…smooth.
Sounds like a Dunkel to me.
Sinamar is the go to for color without roast. Dehusked malt has less roast than regular roasted malts but it’s still present.