Did you make it with the simpler grain bill? Depending on the specific grains, anywhere from 50/50 pils/Munich 2 down to something like 65/35 pils/munich 2 can be really nice. One hop addition at the start of the boil for about 25 IBUs or so. I need to check my notes but I think that Spalt hops that are in excellent condition might be the way to go on the hops. I’m sure I did Magnum and also Hallertau Mitt on a couple of these but I have some really good Spalt hops right now and they’re very fresh, vibrant and punchy.
It turned out exactly the way I hoped, especially the color. It looks and tastes very close to the Paulaner Fest Bier on draft at the brewery restaurant.
I’m a big fan of using malts in combinations like you mention. It works (in my opinion) for marzen, Vienna, bocks (Helles, bock and doppel). I adjust percentages and may sub in melanoiden, aromatic or darker Munich malts. I’ve generally been happy without crystal type malts in these German lagers.
Only once recently in a small amount, beer was good, but mixed with flaked corn & Vienna.
Next two batches on deck are SMASHs, one with Vienna, and the other with Ursprung Fest Malt.
Or I might do 50/50 Vienna & Ursprung, undecided at this time. I don’t have enough experience
with this malt to give an opinion.