Marzen x2 what i have on hand

https://www.homebrewersassociation.org/homebrew-recipe/klang-freudenfest-oktoberfest-grain/

For 5 gallons (18.93 L)
Fermentables
3.5 lb. (1.6 kg) Pilsner malt
3.5 lb. (1.6 kg) Munich malt
4 lb. (1.8 kg) Vienna malt
1 lb. (0.5 kg) aromatic Munich 20° L malt
0.33 lb. (150 g) CaraVienne malt
Hops
1.0 oz. (28 g) German Tradition pellet hops, 6% a.a. (60 min)
1.0 oz. (28 g) German Tettnanger pellet hops, 4% a.a (20 min)
Yeast
German lager yeast with sufficient yeast starter (465 billion cells)
Misc.
0.75 tsp. (3 g) Irish moss added 15 minutes before end of the boil (optional)
Recommended water profile, PPM (optional):
Ca: 75–125
Mg: 10
Total alkalinity: 100–150
SO4: 50–100
Cl: 100–150
RA: 0–50
SPECIFICATIONS
Original Gravity: 1.055 (13.6° P)
Final Gravity: 1.013 (3.3° P)
ABV: 5.6%
IBU: 27
SRM: 9
Boil Time: 60 minutes
Pre-boil Volume: 7 gal. (26.5 L)
Pre-boil Gravity: 1.048 (11.9° P)

Mash in at 129° F (54° C) for 5 minutes.
Ramp to 150° F (63° C) and hold for 30 minutes.
Run a single decoction mash: remove 40% of the grain and heat it separately to 158–162° F (70–72° C) for 15 minutes, then bring to a boil for 5–10 minutes and return to the mash.
Mash out at 167° F (75° C) for 5–10 minutes.
Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil.
Ferment in primary for 14–20 days at 52° F (11° C).
Hold a diacetyl rest for three days at 57–59° F (14–15° C).
Gradually lower to 48° F (9° C) and hold for 8 days.
Gradually lower to 33° F (1° C) and hold another 16 days.
Keg at 2.5 volumes 5 (g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

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https://www.homebrewersassociation.org/homebrew-recipe/pickelhaube-marzen/

For 5.5 gallons (20.82 L)
5.5 lb (2.49 kg) Vienna malt
3.5 lb (1.59 kg) 10°L Munich malt
2.5 lb (1.13 kg) 20°L Munich malt
1.25 oz (35 g) Tettnang hop pellets,4.5% a.a. (FWH or 90 min)
0.25 oz (7 g) Tettnang hop pellets, 4.5% a.a. (15 min)
Bavarian or Munich lager yeast (2 L starter)
RO water treated with 1g/gallon calcium chloride
SPECIFICATIONS
Original Gravity: 1.056
Final Gravity: 1.010
ABV: 6%
IBU: 23.5
SRM: 10
DIRECTIONS
To brew the Pickelhaube Märzen, mash in for a protein rest at 122°F (50°C) for 20 minutes. Pull your first decoction of about 9 quarts (9 L) and boil for 15 minutes. Add back to main mash and equalize at 150°F (66°C). Hold at that temperature for 60 minutes. Apply heat or boiling water to mash out at 168°F (76°C) for 10 minutes.

Sparge, boil 90 minutes, and add hops at stated intervals.

Chill and oxygenate when wort temperature falls below 80°F (27°C). Pitch a strong starter of yeast at 48°F (9°C).

Fermentation temperature may be allowed to rise to 50°F (10°C). As fermentation slows, bring to 55°F (13°C) and hold three days for a diacetyl rest.

When the gravity reaches 1.012 (3°P), crash to lager temperatures (35°F or 2°C) and lager the beer for two to three months or until Oktoberfest.