Brewing a LAST-MINUTE MÄRZEN-STYLE OKTOBERFEST Lager!

I waited too long this year before brewing an Oktoberfestbier, so this in this video I catch up by cranking out an Oktoberfest Marzen relatively quickly! Fun fact: I didn't use pressure fermentation or quick lagering techniques at all during this brew!
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Recipe on Brewfather: https://share.brewfather.app/MHFC3WjK...

Recipe for 5 gallons (19 L) , your efficiency may vary:

"The Hunt for the Red Oktoberfest"

6.1% ABV 14 IBU

5 lb Weyermann Floor-Malted Bohemian Pilsner Malt (41.7%)
6 lb Weyermann Munich I (50%)
1 lb Weyermann Caramunich I (8.3%)

Mash:
Two step Hochkurz Mash:
-146 F (63 C) for 30 min
-158 F (70 C) for 30 min

Water (ppm): Ca: 50, Mg 3, Na 13, Cl 67, SO4 68, HCO3 0
Add to 8 gal (30 L) RO water: 3g Gypsum, 1g Epsom, 1g NaCl, 3g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

90 min boil:
FWH - 1 oz (28g) Hallertau Mittelfrueh (2.9% AA) (10.5 IBU)
10 min - Add 1 oz (28g) Hallertau Mittelfrueh (2.9% AA) (3.4 IBU)

OG: 1.060

Yeast: Wyeast 2633 Oktoberfest Blend

Ferment at 50F (10 C) for 2-3 weeks, raising the temperature 1 degree F (0.5 degree C) per day until fermentation reaches about 62 F (17 C). Optionally lager for a month.

FG: 1.014
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0:00 Intro and welcome
2:34 Recipe
8:25 Brew day
11:07 Fermentation plan
13:55 Fermentation follow-up
14:57 Pour and tasting notes
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