Looking for opinions on my 1st recipe attempt

[Trainman]

I want to try my hand at creating an Oktoberfest style lager recipe. I've found plenty of established recipes, but, I thought lets jump into the deep end of the pool and try to come up with my own. Worse comes to worse, it should still be drinkable, and that's how I learn. This will also be my 1st attempt at a lager. I do have modified freezer so laggering at low temps will not be an issue. Without further ado, here's my proposed recipe. Feel free to let me know if I'm way off base, I do not have any brew software assistance and I was just playing with ideas.

Fermentables: 3.15lbs Maillard Munich LME, 3.15lbs Maillard Pilsen LME, 1lb Briess Carapils malt, 1lb Weyermann Caramunich

Hops: 1oz Hallertau pellets 60 min boil

Yeast: Wyeast Oktoberfest Lager Blend

I would steep the grains and I am figuring this for a 5gal batch. Pitch yeast at 50deg and then maybe lower it into the 40's. Later I would lager it for 3-4 months in the upper 30's. All critiques and advice are welcome. Thanks

 

[solbes]

Critique: 1 lb of Carapils in a lager seems high, I'd go 6-8 oz max. 1 lb of Caramunich may be high also, but keep it if you want. May end up being a bit dark and sweet with 1 lb. Hops look fine, Fementation temps/schedule looks great.

Tip: Pitch an a*&load of yeast. Your fermentation temps look great, you may even be able to pitch at 48F if you pitch a decanted 3.5+ quart starter. All about an over the top yeast pitch with making good lagers.

2nd Tip, entirely optional: Since its a lot of work to get that much yeast, maybe follow up the Okto with a Bock or other big lager. Wash 2/3 to 3/4 of the Okto yeast cake and pitch that. I love doing my lagers in series, but it can get tricky with fridge space.