First Oktoberfest recipe...shoot me your thoughts

[Crock_it_out]

This is only my 6th brew and my 1st oktoberfest..I know generally it can't be an extract version but I don't have the equipment to do AG...I would love any input. Thanks


Boil Size: 3.15 gal
Post Boil Volume: 2.86 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.056 SG
Estimated Color: 13.0 SRM
Estimated IBU: 19.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name
2 lbs Munich, Dark (Weyermann) (8.9 SRM)
1 lbs Carared (Weyermann) (19.5 SRM)
1 lbs Vienna Malt (3.5 SRM)
8.0 oz Caramunich II (Weyermann) (45.5 SRM)
8.0 oz Pilsner (2 Row) Ger (2.0 SRM)
3 lbs DME Pilsen Light (Briess) (2.0 SRM)
1 lbs DME Golden Light (Briess) (4.0 SRM)
3 lbs 4.8 oz Muntons Amber Malt (13.0 SRM)
1.00 oz Tettnang [4.50 %] - Boil 60.0 min
1.00 oz Hallertauer (German) Hop Pellets [2.00 %] - Boil 30.0 min
1.00 oz Hallertauer (German) Hop Pellets [2.00 %] - Boil 20.0 min
1.00 tsp Irish Moss (Boil 15.0 mins)
0.50 tsp Yeast Nutrient (Wyeast) (Boil 10.0 mins)
1.0 pkg German Ale/Kolsch (White Labs #WLP029)

 

[Bill_in_VA]

Your post confuses me. You say you can't do AG but your grist has ingredients generally not considered to be steeping grains. Are you going to be doing a mini-mash?

 

[Crock_it_out]

I was hoping to do a partial mash…

 

[Bill_in_VA]

Ok. Then here are my thoughts. You have too many grains in your grist. I would make the majority from some Munich LME which typically contains 50/50 Munich and base malt / pils. The mash portion should be predominantly Vienna (maybe with some Munich). BJCP guidelines state the back bone malt is typically Vienna with Munich and/or with some pils. Most recipes seem to hover with like 65/35 to 50/50 Vienna to Munich with some recipes using some pils in there too.

 

[Bill_in_VA]

Here's an example recipe I did really quick, easier to show you than explain the math. Adjust for your equipment, procedures, efficiency and etc.. Should be a good place to start and adjust to your tastes on future re-brews. So this should put you at (67%=33.3%+33.3%) Vienna/Pils and 33% Munich (if you omit the Melanoiden malt (or aromatic), if you don't have any lying around already I would).

Oktoberfest/Märzen (3B)
Batch Size	5.250 gal	Boil Size	6.062 gal
Boil Time	60.000 min	Efficiency	70%
OG	1.057	
FG	1.014
ABV	5.5%	
Bitterness	23.2 IBU (Tinseth)
Color	9.9 srm (Morey)

Fermentables:  Total grain: 9.250 lb
Name	                 Type	     Amount	Mashed	  Late	Yield     Color
Munich Liquid Extract	Extract	     6.000 lb	No	   No	78%	11.0 srm
Vienna Malt	        Grain	     3.000 lb	Yes	   No	78%	4.0 srm
Melanoiden Malt	        Grain	     4.000 oz	Yes	   No	80%	20.0 srm

Hops:
Name	        Alpha	Amount	        Use	Time	        Form	IBU
Tettnang	4.5%	1.000 oz	Boil	60.000 min	Pellet	14.4
Hallertau	2%	1.000 oz	Boil	30.000 min	Pellet	4.9
Hallertau	2%	1.000 oz	Boil	20.000 min	Pellet	3.9

View attachment recipe.xml

 

[Crock_it_out]

Bill thanks for taking the time to throw together that recipe for me....I definitely have a better starting place now....