Wyeast Oktoberfest Yeast Recipe

I inadvertently grabbed the Wyeast 2633 Oktoberfest yeast at Northern Brewer instead of the 2565 Kolsch yeast. Now I am looking for a recipe to brew with the Oktoberfest yeast.

I don't really want to brew an Oktoberfest for drinking in midsummer, so I checked out the Wyeast website and they said the 2633 is suitable to a Vienna Lager. Does anybody have any good Vienna Lager suggestions? Or, is there a better suggestion for a good summer beer to brew with the 2633?

Thanks.

Looking at the yeast on BeerSmith, it says it's also good for Marzens and Bavarian Lagers. Maybe you could do a Munich Helles with it, that's a good summer beer?

Not sure if you are All Grain or Extract, but here is a Vienna Lager recipe from Zymurgy magazine that was a gold medal winner at the 2011 NHC event. Have not tried it myself yet:

Recipe: Vienna Lager TYPE: All Grain
Style: Vienna Lager
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 10.6 SRM SRM RANGE: 10.0-16.0 SRM
IBU: 21.1 IBUs Tinseth IBU RANGE: 18.0-30.0 IBUs
OG: 1.054 SG OG RANGE: 1.046-1.052 SG
FG: 1.012 SG FG RANGE: 1.010-1.014 SG
BU:GU: 0.394 Calories: 151.6 kcal/12oz Est ABV: 5.5 %
EE%: 77.00 % Batch: 5.50 gal Boil: 6.98 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 10 lbs 8.0 oz Total Hops: 1.82 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
7 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 69.1 %
2 lbs 13.5 oz Munich 10L (Briess) (10.0 SRM) Grain 2 27.1 %
4.3 oz Borlander Munich Malt (Briess) (10.0 SRM Grain 3 2.6 %
2.1 oz Carafa II (412.0 SRM) Grain 4 1.3 %


Name Description Step Temperat Step Time
Mash In Add 3.28 gal of water at 163.7 F 152.0 F 60 min
Mash Out Add 1.44 gal of water at 209.7 F 168.0 F 10 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 3.76 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.044 SG Est OG: 1.054 SG
Amt Name Type # %/IBU
1.30 oz Hallertauer Hersbrucker [4.10 %] - Boil Hop 5 18.5 IBUs
0.52 oz Hallertauer Hersbrucker [4.10 %] - Boil Hop 6 2.7 IBUs


---FERM PROCESS-----------------------------
Primary Start: 9/23/2011 - 14.00 Days at 50.0 F
Secondary Start: 10/7/2011 - 10.00 Days at 65.0 F
Style Carb Range: 2.40-2.60 Vols
Bottling Date: 10/7/2011 with 2.4 Volumes CO2:
---NOTES------------------------------------
Cool and pitch at 45, ferment at 50