Planning on brewing an O-fest this weekend to be ready in the fall ("fall" being a relative term in Phoenix).
Current Grain Bill
4 lbs Weyerman Pils
3 lbs Weyerman Vienna
1.5 lbs Weyerman light Munich
1.5 lbs Weyerman dark Munich (note this is the 9 L "dark" Munich)
.5 lbs Caramunich Type I
.5 lbs Aromatic
Bittered with Hallertau to the mid point of the style (can't remember of the top of my head what my numbers came out to be IBU-wise).
90 minute boil
Ayinger yeast strain
This is my 3rd year of brewing an Oktoberfest. I've tweaked the base malts each time. First year was 50% Munich, 30% Vienna, 20% Pils with .5 lbs of Caramunich (yes, I'm rounding the numbers). Last year was 50/50 Munich/Vienna plus the .5 lbs of Caramunich.
New for this year--predominantly Pils, dividing the Munich between light and dark, and the aromatic.
My biggest question is whether to add the aromatic. My primary alternative would be to scrap the Caramunich/aromatic altogether, while just using base malts (upping the Pils to accommodate for the loss of Caramunich/aromatic currently in the recipe).
Something that I will not be doing is a decoction, so please no suggestions of ditching the aromatic and doing a decoction mash.
I've never used aromatic (or melanoiden, which I understand to be pretty similar to aromatic) in anything, so feedback on that grain would be particularly welcomed.