I don't know what kind of extract you can get your hands on, but you could use some Vienna, Munich, and biscuit malts to flavor it up. I don't remember exactly my grain bill but I think it was half Vienna half Munich as the base. With a touch of pilsner malt, and some darker Munich, and maybe a little biscuit. Stick to noble hops and pitch a really nice size starter, or make a starter, cool for a couple days then decant so you don't end up with 3 liters extra in your wort. Also the White labs Oktoberfest yeast worked great... Do some mr malty calculations for your starter and you're all set. Best beer I've made so far... Did 3 weeks at 50f and then 8 weeks lagering in a secondary.