Octoberfest Recipe Help/Advice

I have a leftover Wyeast Activator Pack of Munich Lager Yeast #2308.

I found an all grain recipe kit from an online brew supply that I can get without Yeast (saving me a few $$) but it seems a bit low on hops.

It is as follows:

8 lbs. Pilsner Malt
4.5 lbs. Vienna
8 oz. Carapils Malt
8 oz. Caramel 40°L
1 oz. Hallertau

The recipe calls for Wyeast #2208 Bavarian Lager Yeast.

Will the Munich still give me a decent result?
Doesn't it seem like I should add an extra ounce of Hallertau?

Thanks,
ADD

Looks like a nice recipe. Maybe 1/2 ounce more of Hallertau. Do an ounce at 60 and .5 oz at 20 minutes.

EdWort said:

Looks like a nice recipe. Maybe 1/2 ounce more of Hallertau. Do an ounce at 60 and .5 oz at 20 minutes.

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+1. A little noble hop flavor/aroma wouldn't hurt.

Thanks guys. I'll add an extra 1/2 ounce and tell you how it turns out.

For the yeast, 2308 will be a good selection for this batch. Maybe mash it a tad higher, around 154, to accentuate the malty characteristics from the malt. Make a huge starter too.

I'm making an Oktoberfest today myself. I was originally going to use the 2206 but instead opted for the 2308. Looks like a good recipe. I'm doing Tettnang at 60 min. and Saaz at 15 minutes.

I have an "Octoberfest Ale" in primary right now. I overhopped it 'cause I needed to use up some Tett that had been sitting in my freezer since last fall. I used 1-oz at 60, 20, and 0. The hydrometer samples are awesome. I'm looking forward to this one.