Oktoberfest Lower ABV

[Saisonator]

Started drinking an Oktoberfest I brewed 3 weeks ago, came out as my best lager type beer so far.
I pressure fermented it at 19c and 28psi.
It has fermented very clean and carbonation is perfect, clarity is probably 8/10 but I did not add gelatine and it's only three weeks since brewed. Clear enough for me anyhow.

 

[Saisonator]

HOME BREW RECIPE:
Title: Oktoberfest Lower ABV

Brew Method: All Grain
Style Name: Märzen
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Boil Size: 21 liters
Boil Gravity: 1.041
Efficiency: 68% (brew house)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.047
Final Gravity: 1.008
ABV (standard): 5.15%
IBU (tinseth): 24.54
SRM (morey): 7.93
Mash pH: 5.4

FERMENTABLES:
3 kg - Vienna (81.1%)
0.3 kg - Munich (8.1%)
0.2 kg - Crystal 45L (5.4%)
0.2 kg - Torrefied Wheat (5.4%)

HOPS:
25 g - Tettnanger, Type: Pellet, AA: 3.8, Use: Boil for 60 min, IBU: 16.4
25 g - Tettnanger, Type: Pellet, AA: 3.8, Use: Boil for 15 min, IBU: 8.14

OTHER INGREDIENTS:
1.8 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Mash
22.28 g - CRS/AMS (6.3% HCl, 8.6% H2SO4), Time: 0 min, Type: Water Agt, Use: Mash

YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Starter: No
Form: Dry
Attenuation (avg): 83%
Flocculation: High
Optimum Temp: 8.89 - 22.22 C
Fermentation Temp: 20 C
Pitch Rate: 0.35 (M cells / ml / deg P)