I’m thinking about brewing an Oktoberfest (it’s almost that wonderful time of the year). I have the set up for an all grain, 5 gallon batch. I was wondering if anyone wanted to share their maltiest creation with me. Thanks
In my experience, Oktoberfest is best when the grain bill is relatively simple. I also think Vienna malt is a key player in any festbier, giving the malt profile a nice toasty flavor/aroma.
Here’s what I have been doing for the past few years:
90% Vienna
9% Dark Munich
1% Melanoidin
Bitter with German noble hops to 20-25 IBUs. Do a small 15-minute flavor/aroma addition if you like.
Ferment with German lager yeast at 50F. Wyeast 2206 is nice.
Lager for a few months to condition (or not ;D).
There’s a couple of candidates right here in the recipe wiki.
http://wiki.homebrewersassociation.org/BeerRecipes
Checkout cat. 3
Mine is identical to Matt’s except for the grain bill, since I also like them on the malty side. 55% Munich 1, 37% Pilsen, 4% CaraPils, 4% CaraMunich. I know the crystal malts are heresy, but they’re oh so tasty.
edit: I should add that I’m using ~6°L Munich, so it isn’t too far off from some maltsters’ Vienna.
Matt’s recipe is very traditional. When most brewers say malty they are thinking (IMHO) the characteristics that come from Munich malt. While some Munich is fine in an o’fest, too much and you become a bock. To the point where many Bocks have won the ofest category and many dopplebocks have won the bock category.
Oktoberfest
Aroma: A light to moderate toasted malt aroma is often present. Caramel aroma is inappropriate.
Flavor: Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate.
Bock
Aroma: Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones.
Flavor:Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. … a bit of sweetness to linger into the finish. Well-attenuated, not cloying. No roasted or burnt character.
Looking at the information, I must actually want to brew a bock. Thanks for the clarification regarding beer style and flavor. These recipes are making me thirsty…
glad to be of help
I like a 40/40/20 blend of Vienna/Pilsner/Munich. All German Nobles are best. German Lager yeast WLP830 or 820.
Here’s a good thread for your viewing pleasure.
http://forum.northernbrewer.com/viewtopic.php?f=4&t=61531&hilit=+oktoberfest+recipe
I just did a 40/30/30 Pilsner/Munich/Vienna with Mt. Hood and WY 2124. It’s still in the primary so I have no idea how it will turn out. Sure did look pretty though 
All these suggestions are good. For your hop schedule I would split your BUs 50-60% at 60 min. and 40- 50% at 15 - 20 minutes. I’ve been doing this and the flavor profile of the beer is more in line with the imports. This seems to work well for all German styles.
Why not brew the Rocktoberfest recently selected as one of the 2010 Big Brew recipes? A quick Google search will get you the recipe.
Just racked this into the secondary for lagering. The sample tasted fantastic. Lots of malty goodness.