Definitely not too early. Traditionally these beers are brewed in march (hench the name Marzen), conditioned through the summer, them consumed in Mid-September for O'Fest.
Brewed this twice. First time it turned out great...second I got an infection, so its not really tried and true. Great malt flavor though. I thought it tasted a bit more malty than some other German O'fests (Paulener, Spaten, and the like) but all my "taste testers" like it.
Silverwood Oktoberfest
A ProMash Recipe Report
BJCP Style and Style Guidelines
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03-B European Amber Lager, Oktoberfest/Maerzen
Min OG: 1.050 Max OG: 1.056
Min IBU: 20 Max IBU: 28
Min Clr: 7 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.00
Anticipated OG: 1.050 Plato: 12.46
Anticipated SRM: 11.8
Anticipated IBU: 22.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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30.0 3.00 lbs. Pilsener Germany 38.00 2
30.0 3.00 lbs. Munich Malt Germany 37.00 8
30.0 3.00 lbs. Vienna Malt Germany 37.00 3
10.0 1.00 lbs. CaraMunich Malt Belgium 33.00 75
Potential represented as Points per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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0.90 oz. Tettnanger Tettnang Pellet 4.50 18.1 60 min.
1.00 oz. Hallertauer Mittelfruh Pellet 3.80 4.5 15 min.
Yeast
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WYeast 2633 Oktoberfest Blend