Educate me on what to expect for lager?

[sablesurfer]

So, I finally took my first sample of my first ever attempt at a lager. The plan was a Tmave Pivo. The recipe is basically a combination of what mad fermentationist had and what was in the hops book.

I got the saflager s-32 as the basic dry recommendation.

Fermentation was at 50 for 10 days, then I raised it to 58 for the rest. (The rest has actually lasted a long time, > a week, because my lager chamber is being built.)

To this point I have only brewed big beers with lotsa mouthfeel. So the sample just now, is really throwing me off. It just kinda, tastes watery up front. The dark malts kick in around the middle, the roasty and chocolatey notes in the finish. It is very smooth, almost no hops to speak of, and thin mouthfeel.

That being said, I can't detect any off flavors. I guess I am just really not sure what I was expecting....LOL. (I found this idea, and then the recipe, watching a show about Bavarian beer and being totally intrigued with the degree markings of lagers...6*, 12*, etc. And a dark lager just sounded cool.

Here is my recipe. Did I get what I set out for? (Maybe I just dont realize it yet?) ((Lagering will be for about 4 weeks starting this weekend, and I am sure the flavors will clean up a bit, but it is already watery now??))

HOME BREW RECIPE:
Title: Tmave Pivo

Brew Method: All Grain
Style Name: Czech Dark Lager
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.043
Efficiency: 55% (brew house)

STATS:
Original Gravity: 1.060
Final Gravity: 1.010
ABV (standard): 6.54%
IBU (tinseth): 45.26
SRM (morey): 31.82

FERMENTABLES:
6 lb - German - Bohemian Pilsner (82.1%)
1 lb - American - Caramel / Crystal 80L (13.7%)
4 oz - German - Carafa II (3.4%)
1 oz - American - Roasted Barley (0.9%)

HOPS:
7 g - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 30.09
7 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 30 min, IBU: 5.4
14 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 15 min, IBU: 6.97
14 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 5 min, IBU: 2.8

MASH GUIDELINES:
1) Decoction, Temp: 146 F, Time: 30 min
2) Decoction, Temp: 156 F, Time: 30 min
3) Sparge, Temp: 165 F (Oh...yeah, I forgot the sparge, so this never happened.....ooops.)

YEAST:
Fermentis / Safale - Saflager - German Lager Yeast S-23
Starter: No
Form: Dry
Attenuation (avg): 82%
Flocculation: High
Optimum Temp: 48 - 72 F
Fermentation Temp: 50 F
Pitch Rate: 1.5 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Pilsen (Light Lager)
Ca2: 7
Mg2: 3
Na: 2
Cl: 5
SO4: 5
HCO3: 25
Water Notes:
Three gallons of R/O water. 4lbs ~ 8cups KC high sulfate water.

 

[sablesurfer]

Bumping for while people are bored in the afternoon and want to avoid work.

(My impressions right now, before lagering are, many many more hops are needed.)