[Pi]

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?

[morticaixavier]

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.

[denny]

I do 151 for 60 min.

[majorvices]

I do 151 for 60 min.

I do 150 for 61 minutes.

[denny]

I do 151 for 60 min.

I do 150 for 61 minutes.

You rebel!   

[Thirsty_Monk]

I do 151 for 60 min.

I do 150 for 61 minutes.

You rebel!   

you guys are funny.

[Pi]

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

[ajk]

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. :-)

[majorvices]

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.

[Pi]

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?

[denny]

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

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

[denny]

should i keep adding water to my boil, or dilute when done?

Either way is fine.