Doppelbock Too Sweet

[AlexKay]

Hi! New here, and hoping for advice.

I brewed a doppelbock (1.5 gallon batch) in a bag with:

6 lbs. Munich (Mecca Grade)
0.25 lbs. German Caramunich I (Weyermann)
0.05 lbs. Chocolate (Briess)
9 g Tettnang (2.3%) @ 60 min.
9 g Tettnang (2.3%) @ 20 min.
1 pkg. Saflager W-34/70

I mashed simply at 145 for 60 minutes.
Fermented for 3 weeks, starting at 54 F, moving up to 58 F, and ending for 2 days at 65 F.
Lagered at 34 F for a month.

It tastes good -- very malty, and the alcohol level seems right (perceptible but not harsh), but it's too sweet. It might not even be "officially" too sweet for a doppelbock (I should drink more doppelbocks), but it's sweet for my taste. What should I change to tone things down a little?

Thanks!

 

[Hoppy2bmerry]

What was your OG and FG?

 

[AlexKay]

The OG was 1.09. I forgot to measure the FG before carbonating ...

 

[JimRausch]

If you keg, you could dry hop it to counteract a little bit of the perceived sweetness.
Frankly, I don't see a lot of sweetness coming from your recipe. So, I'm wondering if your FG was too high. ie. it didn't ferment completely (although I can't fault your fermentation schedule). I suspect Hoppy is wondering the same.

 

[Hoppy2bmerry]

Mashing @145 you should not have gained an abundance of non-fermentable sugars, so perhaps is wasn’t finished.

 

[AlexKay]

I just checked it with a refractometer, which says 1.024 (after correction). I can't think of any reason CO2 should interfere with the measurement -- am I right?

 

[Vale71]

Assuming 25% average hop utilization you only have about 10-12 IBUs in there. I would expect a Doppelbock with only about 10 IBUs to taste cloyingly sweet for sure.