I have made a number of these beers that were not exactly NM but what I would refer to as American Dark Lagers with a Mexican twist. Some pilsner malt (or just 2-row) with Vienna or Munich and then some Crystal 120L to boost the color along with 2-3 ounces of debittered black malt which will also boost color without adding a lot of roastiness. Any clean hop is okay here including anything in the Hallertau family, Tettnanger, Hersbrucker, Spalt, Mt. Hood, Liberty, etc. The White Labs 940 Mexican Lager yeast is outstanding and I always have some on hand although it’s a platinum strain. If you want an extract version, you could steep the Vienna and/or Munich and then use a “pale”, “light” or “gold” LME or DME. You would also steep the crystal and debittered black as well. Also, I have encountered a number of beers from Mexico (NM and Indio among others) that appear darker than their flavor would suggest. Some people have suggested using Sinamar (a dark, grain-based coloring that has no real flavor to it) in beers like this to keep the flavor clean but the color dark. I have a bottle of it and it works wonders. If you want a specific extract formulation, just say it and I’ll whip one up for you. Cheers.
