I steeped the grains at 155F for 30 minutes and had to add filtered water to the boil to make up for the wort that was absorbed by the grain. I did this after the steeping had been completed and the grain sack had been remove, just prior to boiling the wort. Once the boil started I added the hops and waited 20 minutes before adding the DME and letting it boil for the remaining 10 minutes. Next time I will add the hops and 1/2 of the DME to the boil at the same time and then add the remaining 1/2 of the DME 10 minutes prior to flameout.
I used qBrew's default 'Oktoberfest/Marzen' style guidelines to crunch this recipe's numbers.
Size 2.13 gallons: Estimated IBU=28, SRU=6, OG=1.048, FG=1.012, ABV=4.7%
1/4 pound Munich Malt (German)
1/4 pound Melanoiden Malt
2 pounds Muntons Extra Light DME
1 ounce Hallertauer pellet hops boiled for 30 minutes
11.5 gram Saflager WB-34/70 yeast
Pitched at 55F and fermented at 50F
Directions:Boil 3.5 quarts of filtered water
Boil 1 oz. hops for 30 minutes
Stir in DME and boil for 10 minutes
Place in ice bath until wort temperature cools to 55F
Add 4 quarts cold filtered water to Mr. Beer fermenter
Pour cooled wort into fermenter keg and pitch yeast
Ferment at constant 50F temperature for 21 days