Thanks guys. My experience with lagers is limited as you know.
According to iBrewmaster, I should have about 30 IBUs. I used 1.5 oz of Hallertauer 4.8% for 90 mins and 0.5 oz Hallertauer 4.8% for 10 mins.
I may be confusing maltiness for sweetness since most of the beers I've been making lately have been APA and Cali Commons that are 40 to 50 IBUs.
The actual recipe was:
10 lbs Weyerman Pale Malt
1 lb Weyerman Munich
1 oz Chocolate added at the sparge for colour.
I will pick up some WL800 and try that, maybe that's more like what I was expecting. I went with 833 simply because many people commented that it was their go-to strain and I figured it would be a good starting point, which I think it was.
The other lager yeast I tried, and it's still lagering was Wyeast 2035 - American Lager. Just curious, what can I expect from that compared to WL833?
Not sure if I've ever seen Ayinger up here but I'll take a look. I'm sure it's out there somewhere.