How to build an Oktoberfest Recipe

It’s that time of year! Well it’s a little late but beer takes a minute to finish so better late than never! This is the first Oktoberfest I’ve ever made in my entire home brewing career because I just got the ability to lager.

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Brewfather app I use: https://bit.ly/38JXW7t
Beer & Brewing’s article: https://beerandbrewing.com/make-your-best-oktoberfest/

Recipe links:
Brewfather: https://share.brewfather.app/7DiymXLTw671wL
Beersmith: https://beersmithrecipes.com/viewrecipe/3255205/oktoberfest

Oktoberfest
American-Style Maerzen/Oktoberfest
5.3% / 13.8 °P

All Grain
BIAB (No sparge)
75% efficiency

Batch Volume: 5.5 gal
Boil Time: 60 min
Mash Water: 7.45 gal
Total Water: 7.45 gal
Boil Volume: 6.4 gal
Pre-Boil Gravity: 1.051

Vitals
Original Gravity: 1.056
Final Gravity: 1.016
IBU (Tinseth): 30
Color: 15 SRM

Mash
Temperature — 152.6 °F — 60 min

Malts (11 lb 12 oz)
6 lb (51.1%) — Muntons Maris Otter Malt — Grain — 3 SRM
5 lb (42.6%) — Briess Munich — Grain — 20 SRM
12 oz (6.4%) — Briess Caramel Malt — Grain — 60 SRM

Hops (1 oz)
1 oz (30 IBU) — Hallertau Blanc 9% — Boil — 60 min

Miscs
1.8 g — Calcium Chloride (CaCl2) — Mash
1 g — Epsom Salt (MgSO4) — Mash
1.1 g — Gypsum (CaSO4) — Mash

Yeast
1 pkg — White Labs WLP820 Octoberfest/Marzen Lager 73%

Fermentation
Primary — 50 °F — ramp 1º per day for14 days

Water Profile
Ca2+ 62
Mg2+ 13
Na+ 40
Cl- 61
SO42- 51
HCO3- 151