I am a fan of schwarzbier.  A dark lager that is both rich and refreshing.  This will be by first attempt at a schwarzbier and my second lagger.

Using 90% efficiency – OG 1.046 / FG 1.011 / IBU 26 / SRM 26.4 / ABV 4.6%

8# (48.5%) German Munich Malt
6.5# (39.4%) German Pilsner Malt
.8# (4.8%) Carafa III
.4# (2.4%) Crystal 40°
.4# (2.4%) Chocolate Malt
.4# (2.4%) Roasted Barley
60 minute hops  – 2oz Mount Hood / .66oz Vanguard
20 minute  hops – .66oz Vanguard
0 minute hops – .66oz Vanguard
White Labs German Lager yeast WLP830 (Two step starter 1.5L & 3L)

Batch size – 12 Gallons
Water profile – Ca=80, Mg=10, Na=26, Cl=33, S04=16, HCO=165
Mash – 1.25qt/lb – 75 minutes @ 151
Boil time – 90 minutes

This is a scaled version of BarleyWater’s recipe. Link

I will attempt to pitch at 40°-45° let it warm up and hold it at 50°.  After the gravity hits 1.020 I will do a diacetyl rest around 65° until I hit FG then start slowly cooling and lager for a few weeks.