Decoction sacc. temp for Oktoberfest.

2 Questions actually. Im using Weyermann malts 75% Munich2 and 25% Vienna. Doing an acid rest to dial in mash PH.

  1. Is a protein rest desirable for these malts and style or can I skip? and
  2. what should my saccrification temp be for an Oktoberfest?

you don’t need a protein rest.

I do a 30 minute rest at 148 and a 45 minute rest at 155. don’t know if I need to but the first one I brewed ended up that way and it worked so I kept it. probably a 155 rest would be fine.

I do 151 for 60 min.

I do 150 for 61 minutes.

You rebel!  :wink:

you guys are funny.

Really that low? I was thinking around 155-6 45 minutes. doesnt a higher temp favor maltiness?

I’d say a higher temperature favors body and sweetness, but not maltiness. A Märzen should be malty but fairly dry so you can easily drink a whole liter. :slight_smile:

You will want the beer to be dry so that it is quaffable. Don’t mash too high, it will be plenty malty. You also might want to add a small percentage of pilsner malt for the extra enzymes since Munich is on the low side.

Aww snap, Ran into time constraint an ended up infusion hashing at 156. used RO with some Calcium chloride. ended up with a mash PH of 5.2. and preboil gravity 1.069. should i keep adding water to my boil, or dilute when done?

Body maybe, but not necessarily maltiness.  That comes from your recipe.

Either way is fine.