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Old 02-03-2007, 05:59 PM   #1
Biermann
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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??
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Old 02-03-2007, 08:14 PM   #2
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"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.
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Old 02-04-2007, 12:05 AM   #3
Baron von BeeGee
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Looks like a good recipe. Can you describe "whang" a bit more?

Did you test for conversion?

 
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Old 02-04-2007, 04:26 PM   #4
Biermann
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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.
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Old 02-04-2007, 04:27 PM   #5
Biermann
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My final gravity ended up about 1.018, FYI.
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Old 02-04-2007, 04:28 PM   #6
Biermann
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Quote:
Originally Posted by Baron von BeeGee
Did you test for conversion?
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)
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Old 02-04-2007, 09:20 PM   #7
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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.

 
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Old 02-04-2007, 09:26 PM   #8
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Perhaps you could try a hop tea as an addition to a sample, and see if said "whang" is reduced...............
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Old 02-04-2007, 10:53 PM   #9
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How long was it in the primary?
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Old 02-05-2007, 02:45 PM   #10
Biermann
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It sat in the primary for about 3 weeks. It took that long to stop bubbling.
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