Originally Posted by Oldsock
I would also suggest using some melanoidin malt, which is like a supercharged Munich. I would go for a mash temp ~150.
I am no expert, but +1 on this suggestion.
In addition, if you are steeping your grains (not doing a mini-mash) I would definately up the grain bill substantially. I currently have an Oktoberfest in my primary and it looks something like this:Grains
(60 minute steap at 152 F)
(60 minute boil)
-6lbs Northeastern Extra Light Dry MaltHops
-1oz Mt Hood (@ start of boil)
-1oz Mt Hood (@ 20 min from end of boil)Yeast
-White Labs Oktoberfest Lager Yeast (2000ml Starter)
Starting Gravity was at 1.066
Edit: This was for a 5 gal volume