All of the descriptions of Oktoberfest that I see emphasize its malty profile. I understand that melanoidin and aromatic malt both add an intensely malty flavor to beer. I have not really seen many Oktoberfest/Marzen recipes that call for either of those grains. Does anyone use melanoidin or aromatic in brewing an Oktoberfest?
EDIT: I should add that I am talking about aromatic or melanoidin in a true lager, not an ale, such as Biermuncher's OctoberFAST Ale.
EDIT: I should add that I am talking about aromatic or melanoidin in a true lager, not an ale, such as Biermuncher's OctoberFAST Ale.