I'm trying to figure out if this idea will work.
I've been doing a lot of 10g batches lately and splitting the batches using different yeasts and dry hopping.
What I'd like to do is make 10g of hefeweizen and split it. Then add 1lb of munich extract plus some carafa 2 for color in 1/2 gallon of water to one of the fermenters.
I'm wondering if the extract will give enough caramel/munich flavor that is needed for a dunkelweizen.