Dark Lager - Cotswold Brewing Co

[boingy]

So, I've been challenged to brew a clone of The Cotswold Brewing Co's Dark Lager:

www.cotswoldbrewingcompany.com/lager.html

I've only tasted it once and that was almost two years ago on a hot sunny day where, to be frank, anything wet would have tasted great.
So I don't really have any accurate tasting memories. It was fairly light tasting, maltier than a "normal" lager but nowhere near a bitter. Lagers are not my usual thing so I'm not sure where to start with the recipe. I was wondering whether the lager fitted roughly into one of the German or other continental styles that would give me a starting point. The problem here is that I would only recognize, say, a bock if it came with a label. I'm hoping someone is familiar with this beer and can say something like "yeah, it just like a schweizenbockenfrau, only with a lower IBU".

So, in summary, I want to brew a beer that I don't know, in a style I wouldn't recognize.
What could possibly go wrong?

[dave-o]

As far as grain bill goes i'd probably go with something like

88% Lager Malt
10% Munich
2% Black

[smdjoachim]

To get the colour with out changing the flavour to much get debittered black malt.More info here
http://beerblog.jaimevetter.com/beerblo ... -Brew.aspx

[dave-o]

Is that like Carafa (i.e. d-husked before roasting) or something different?

[smdjoachim]

I believe it is the "carafa special" which only really gives colour,,not the "normal carafa" which gives the color but with a lot of aroma and flavour.
Maltmiller sells Weyermann carafa special 1 2 and 3
Both Weyermann and Dingemans produce versions of this malt. Weyermann has a 320, 400, and 525 °L called Carafa Special I, II, III. All which are made from German 2-row spring barley. Dingemans debittered black malt is made from European 2-row with ratings between 525-600 °L.