This is a style that I am familiar with only from the perspective of seeing a commercial version of it at my uncle’s house while I was growing up.

Well, I think it was a beer that would fit into this style – I looked up the commercial examples under the BJP guidelines and it wouldn’t look out of place among those beers.

There was always a six pack of Tuborg Dark in his fridge and if one were to derive style from its slogan, it was a “genuine dark beer.”

I don’t think they brew it anymore.  A few Google searches produced some images of the old bottles but no news on its status.  I am not heartbroken, although it did bring back some memories. My grandmother went on record to say she liked Tuborg Dark and my cousins found that fascinating. They thought, “How could this old lady like dark beer?”

Not that I would one hundred percent brewing this style for drinking enjoyment, but I think that the challenge of brewing a light in body, clean in taste, dark lager would be one I would like to take up.

If you are like me, take a look at this recipe and take a chance at brewing something that is difficult to get right on style.

Makes 5 gallons – Start with a 7 gallon pre-boil volume to get to a 5.5 gallon volume post boil.

Ingredients:

8.5 lbs American 2-Row Malt
2.5 lbs Flaked Rice
0.5 lbs Weyermann Carafa Special® TYPE II
0.75 oz Mt. Hood Pellets (4.5 %AA) boiled 60 mins.
Yeast: White Labs WLP840 American Lager

Instructions:

Make a mighty yeast starter a few days before. Use a yeast count or pitching rate calculator to figure out how might it needs to be. Mash at 150° F for 90 minutes to make sure you get full conversion. Boil for 60 minutes, adding the one hop addition at the start of the boil. Ferment at 50° F for two weeks or until you have reached your final gravity. Lager for 4 to 6 weeks. Bottle or keg as usual.

Predictions:

Original Gravity: 1.053
Terminal Gravity: 1.010
Color: 18.98 °SRM
Bitterness: 13.7 IBU
Alcohol (%volume): 5.7 %