I would like to do an Oktoberfest in advance of my visit to Oktoberfest this coming September/October yet I lack lagering ability to ferment at 50F as jamil's recipe calls for. I've seen a lot of ppl doing Oktoberfest "ales" using kolsch yeasts. I know it's not a true Octoberfest but I thought it might still be good. Any thoughts from the board? Anyone done anything like this? Any yeasts to recommend?
Pilsner LME 4.4 lbs
Munich LME 4.4 lbs
CaraMunich steeping grains 1 lb
Hallertau 4% AA 60 min. 1.5 oz
Hallertau 4% AA 20 min. .5 oz