International pale lager: Dark ingredients: "Two- or six-row barley with corn, rice, or sugars adjuncts. Light use of caramel and darker roasted malts. Commercial versions may use coloring agents."
Vital statistics - dark: OG: 1.044 – 1.056, FG: 1.008 – 1.012, IBUs: 8 – 20, SRM: 14 – 30, ABV: 4.2 – 6.0%
The base malt should be pilsner malt. Corn or rice (10 to 20%) is a common adjunct grain. All-malt versions are also possible.
Specialty grains are needed to achieve the dark color. This includes toasted malts like Munich or Vienna (15 to 40%) and crystal malts. Roasted malts are typically 3 to 5%. Some recipes use chocolate malt and similar roasted malts. Roasted malt flavors can be avoided by using debittered black malts like Carafa I, II, or III (Weyermann) or Black Prinz (Briess). Extract brewers can steep small amounts of crystal or roasted, debittered malts.
The hops are usually noble European varieties like Saaz, Hallerau, and Tettnanger. Magnum is a possible bittering hop. American hops bred from European varieties, such as Mount Hood, are acceptable.
Clean lager strains like W-34/70 are the most common yeast.
Beer-analytics.com International dark lager
Zainasheff, J. & Palmer, J.J. (2007). Brewing Classic Styles, Chapter 8 - Dark Lager, Brewers' Publications, Boulder, Colorado.