Biermann

Recipes 

I brewed an all grain Doppelbock back in September. The fermentation lasted about 3 weeks, and then I brought it up to diacetyl rest for 1 day when done, then gradually brought the beer to a 32 degree lagering temp, lowering the temp 3 deg/day. It has been lagering ever since early Oct. I tasted it yesterday, and it had this really bad "whang" to its palate, and it was very evident in the aroma. I couldn't detect any diacetyl (no buttery flavors), and the taste this thing has doesn't seem to be acetaldehyde either. I tasted it two other times prior to yesterday, and it has mellowed somewhat, but not where I would expect it to after 4 months.

The recipe is as follows:

8 lbs. Durst Munich
5 lbs. Durst Vienna
2.5 lbs. Durst Dark Munich 40 EBC
0.5 lbs. Durst Medium Crystal

Boil Additions
2 oz. Northern Brewer (60 min)

Yeast
Wyeast #2206 Bavarian Lager Yeast.

I employed a protein rest, and used a single decoction to raise to saccharinification rest, and held that for an hour. My sparge got a little screwed up, and the OG ended up a little low (1.070 instead of 1.079).

I kegged it yesterday to get it off any residual yeast cake, and I put it back in the lagerator after I purged all the air out if it.

Does this thing have any hope?? I'm beginning to have my doubts.

Advice?? Am I just being too impatient??

__________________
--------------------------------------------------------
On Draft:
Degradation IPA 8.2%
Blackstrap porter 6.1%--under nitro
Freedom's Bitter Alimony Ale



Holding tanks:
Conical #1:Nichts
Bottles: 4 cases--IRV Belgian style golden strong ale
2 cases--IRV Brett conditioned Belgian strong ale
2 cases--IRV Brett and wine oak aged strong ale
On Deck:

david_42

Recipes 

"whang" - Never tried it and I don't like it.

Still, that's a fairly high gravity and moderately high IBU, so give it some more time. If it was an ale I would have aged it at least that long and conditioning heavy lagers is a slow business.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

Baron von BeeGee

Recipes 

Looks like a good recipe. Can you describe "whang" a bit more?

Did you test for conversion?

Biermann

Recipes 

Well, the best way I can describe the flavor/aroma is that it is a sickeningly sweet, caramel, raisiny flavor--- the beer doesn't make you gag, but it definitely has some off flavors. Its like if you take the characteristic "good" raisiny/malty flavors of a Belgian dubbel (and some doppelbocks that I've had) and multiplied them by 50x's.

__________________
--------------------------------------------------------
On Draft:
Degradation IPA 8.2%
Blackstrap porter 6.1%--under nitro
Freedom's Bitter Alimony Ale



Holding tanks:
Conical #1:Nichts
Bottles: 4 cases--IRV Belgian style golden strong ale
2 cases--IRV Brett conditioned Belgian strong ale
2 cases--IRV Brett and wine oak aged strong ale
On Deck:

Biermann

Recipes 

My final gravity ended up about 1.018, FYI.

__________________
--------------------------------------------------------
On Draft:
Degradation IPA 8.2%
Blackstrap porter 6.1%--under nitro
Freedom's Bitter Alimony Ale



Holding tanks:
Conical #1:Nichts
Bottles: 4 cases--IRV Belgian style golden strong ale
2 cases--IRV Brett conditioned Belgian strong ale
2 cases--IRV Brett and wine oak aged strong ale
On Deck:

Biermann

Recipes 

can't really remember if I did, although I usually do this. (I have forgone this step several times though--have never had a problem with conversion)

__________________
--------------------------------------------------------
On Draft:
Degradation IPA 8.2%
Blackstrap porter 6.1%--under nitro
Freedom's Bitter Alimony Ale



Holding tanks:
Conical #1:Nichts
Bottles: 4 cases--IRV Belgian style golden strong ale
2 cases--IRV Brett conditioned Belgian strong ale
2 cases--IRV Brett and wine oak aged strong ale
On Deck:

Baron von BeeGee

Recipes 

I don't know what you're hopping schedule gave you, but it sounds underhopped to me if what you're describing is a cloying sweetness. I think your FG sounds pretty good.

Jim Karr

Recipes 

Perhaps you could try a hop tea as an addition to a sample, and see if said "whang" is reduced...............

__________________
As for me and my household, we shall serve the Lord. Joshua




"God is great, beer is good, people are crazy." Some country artist

jeffg

Recipes 

How long was it in the primary?

__________________
Primary: nada
Secondary: nada
On Tap: Uncle Willie's Pale Ale; Kolsch
Bottled: Salvator Dopplebock
Up Next: Octoberfest

Biermann

Recipes 

It sat in the primary for about 3 weeks. It took that long to stop bubbling.

__________________
--------------------------------------------------------
On Draft:
Degradation IPA 8.2%
Blackstrap porter 6.1%--under nitro
Freedom's Bitter Alimony Ale



Holding tanks:
Conical #1:Nichts
Bottles: 4 cases--IRV Belgian style golden strong ale
2 cases--IRV Brett conditioned Belgian strong ale
2 cases--IRV Brett and wine oak aged strong ale
On Deck: