Leftover Marzen

Vitals

• OG 1.052
• FG 1.009
• ABV 5.6%
• IBU 20
• Color 8 SRM
• Est. mash pH 5.35
• 169 cal / 355 mL
• 14.6 g carbs / 355 mL

Fermentables

• 0.15 kg — Briess - Dextrose (1 °L)
• 0.25 kg — Melanoidin (25 °L)
• 3.15 kg — Weyermann - Barke Pilsner Malt (2 °L)
• 0.25 kg — CaraMunich III (57 °L)
• 0.4 kg — Vienna Malt (3 °L)
• 0.1 kg — Acidulated Malt (3 °L)

Hops

• 35 g — Hallertau Mittelfrüh (4% AA, boil, 60 min)
• 10 g — Hallertau Mittelfrüh (4% AA, boil, 15 min)

Yeast

• SafLager W-34/70

Other ingredients

• 5 ml — Lactic acid (88%)

Water

• Source (Montreal): Ca 31, Mg 8, Na 15, Cl 26, SO₄ 22, HCO₃ 113 ppm
• Salts: Gypsum 0.5 g, CaCl₂ 2 g, Epsom 0.7 g, Table salt 0.1 g
• Target: Amber / Dark Lager

Mash schedule

1. Saccharification — 67°C for 60 min

Fermentation

1. Primary ferment — 11°C for 14 days
2. Diacetyl rest — 18°C for 3 days
3. Cold crash — 2°C for 3 days
4. Lagering — 1°C for 28 days

Process

• Efficiency: 75%
• Boil: 60 min
• Boil-off: 4 L/hr
• Mash thickness: 3.6 L/kg
• Batch volume: 19 L

Notes

Bunch of leftover grains I'm trying to use up. Get as close to an "Oktoberfest" beer as possible.