I'm trying to brew something of a hybrid between a Czech Cerne Pivo (like U Fleku) and a Franconian Dunkel (like Kathibrau). Anyhow, I am planning on using the Bohemian floor-malted dark malt (around 8L apparently), perhaps some Carabohemian (64-83L), and some Carafa II dehusked (primarily for color -- I do not want any of that cheap roastiness that characterizes/overwhelms most U.S. takes on the style). I'm planning on doing a single decoction, but my recipe calculator can't account for that. Right now the SRM is coming in at about 30 or so, which is lower than my target of 40-42. I read in a description of a brew day at U Fleku that they add half of the Carafa to the mash, and then add the other half after the second decoction/just before sparging. The description says that a distinct darkening of the wort resulted. So my question is: should I try and replicate this process to get a darker brew without the added roastiness? Is there a better method? Would a mix of Carafa II and Carafa Special dehusked get me closer? Any tips or tricks?