My First All Grain Batch - Oktoberfest

So this was my first all grain batch ever. I definitely learned some things. I did not get the efficiency that I had hoped for and I think that this is mostly due to mashing at ~151℉ for only 60 minutes. The next batch, I will do the same temperature but for 75-90 minutes. I also rushed the batch sparge, I poured the water in and did not let it sit long enough (a couple minutes). Next time I will let it sit for 10+ minutes before vorlauf.

Other than the lack of efficiency, I am super impressed with my mash tun's performance. I lost less than a half degree of heat throughout the mash. I did get a bit to much wort from the sparge, so I boiled it for 15 minutes before the first hop addition.

Here is the beer:
5lbs Pilsner
5lbs Munich I
1lbs Munich II
.5lbs Caramunich II
2oz Tettnang hops (2% AA)
2L starter of  2x WLP820 (Oktoberfest/Märzen yeast)

 I pitched the yeast at 53℉ and will let it stay there for 5 days, check the process with my refractometer and if it's 50%+ attenuated, I will raise the temp 5℉ every 12 hours until it hits 68℉. and let it finish fermenting. I will then cold crash it to 33℉, gelatin it for a few days and then transfer to keg to lager in the keezer until October.

The color is beautiful. It's a nice light orange, like I wanted. I was originally aiming for an OG of 1.062 but ended up landing at 1.052 due to my lack of efficiency. This will still give me a really easy to drink ~5% ABV beer. I can't wait to see how it turns out.