[denny]

... lets just say the last time I made one it was missing that malty component that I taste in German Dunkels. ...

How old was the beer when you tasted it?

I have found that a significant part of that deep "malty" flavor we get from doppelbocks and other dark beers has more to do with age than mashing.

Kai

Look who's back!  Good to hear from you, Kai.

[dannyjed]

Update
Everything went fairly smooth today.  First, hit my first rest a little high 136 instead of 132.  After I added the decoction back to the main mash I was a little low 146 instead of 152 so I pulled out a thin mash (2 qt) and boiled it and then added it back to get it up to 153.  Next, pulled a thin part of mash and boiled added to the main mash and got 167.  Hit my target OG 1048, the color looked great, and it smelled wonderful.  Thanks for all the help!

Dan

[Kaiser]

It was not aged very long and that brings up a good point.  I did not lager it properly with it being held @ 38 for 2 weeks after primary.

It has less to do with lagering as with aging at cellar temps. Give it 2-3 month and you'll notice some of the "dark" are starting to come out.


Kai

[Pi]

Update
Everything went fairly smooth today.  First, hit my first rest a little high 136 instead of 132.  After I added the decoction back to the main mash I was a little low 146 instead of 152 so I pulled out a thin mash (2 qt) and boiled it and then added it back to get it up to 153.  Next, pulled a thin part of mash and boiled added to the main mash and got 167.  Hit my target OG 1048, the color looked great, and it smelled wonderful.  Thanks for all the help!

Dan

How long was your protien rest? What's your water like?

[dannyjed]

It was not aged very long and that brings up a good point.  I did not lager it properly with it being held @ 38 for 2 weeks after primary.

It has less to do with lagering as with aging at cellar temps. Give it 2-3 month and you'll notice some of the "dark" are starting to come out
Kai

Yes, I'll have to be more patient this time...My protein rest was for 30 min. and I used the water profile from Kai's site