Doppelbock - FG?

[periwinkle1239]

Here's my grain recipe from NB.
-- 8 lbs. German Munich malt
-- 5 lbs. German Vienna
-- 2.5 lbs. German Dark Munich malt
-- 0.5 lbs. Weyermann Caramunich II

Made a large gallon starter, OG was 1.080 (slightly shy of NB's target of 1.083. It's been 9 days, fermenting at 50 degrees, the gravity is 1.044 and airlock is still bubbling steady, the krausen hasn't fallen.

I did a decoction. I did a modified double-decoct and hit my temps pretty close (I can provide more details if needed). What do you think I should expect for a FG?

I plan on doing a diacetyl rest (if needed) and I'm thinking about doing so in the next couple days depending on what sort of FG I'm looking for.

 

[Yooper]

Depending on the mash temps and the yeast strain, you should probably get whatever NB's instructions said you should. But if you used a yeast strain that gets 67% or so (common in lager yeast), you should get +/- 1.025 or so.

 

[periwinkle1239]

Depending on the mash temps and the yeast strain, you should probably get whatever NB's instructions said you should. But if you used a yeast strain that gets 67% or so (common in lager yeast), you should get +/- 1.025 or so.

Believe it or not, NB does not list expected FG's. (It kind of bugs me)

I used their recommended 2206 bavarian lager yeast...

But I was thinking I should end up around the mid 20's. Thanks for the reply Yooper!