Dark lager? Must be voodoo...
In Munich they brew dunkel, which simply means “dark” in German. The recipe below is for a dark, clean, malty lager that goes great with oompah bands and Bavarian pretzels.
Schwarzbier, or "black beer", is a German dark lager beer. It has an opaque, black color and a full, chocolatey or coffee flavor.
For a paler version of this beer, you can substitute the 1 lb. (0.45 kg) of Munich malt with 0.5 lb. (0.23 kg) each of Munich and Vienna malt. Another way of “playing” with the brew’s color is to use Munich malts of different color ratings. Munich malts are available in colors between roughly 5 and 20 degrees Lovibond.
A schwarzbier is like a good bluff in poker — it looks like one thing, but is another. Schwartz-biers look like dark roasty beers, but taste similar to Pilsners.
Lager yeast isn't as energetic as ale yeast. There just never seems to be the huge burst of action that marks onset of high kraeusen, the large, foamy crest that marks a vigorous ale fermentation.
