Malty Fall Beer

[MrHadack]

A friend asked me to make a batch of beer for a fall party he is having. He wants something more malty than hoppy, with an amber / copper color. Pretty sure he was looking for something like a Marzen / Oktoberfest, though he said anything along the lines of what he described would be great. I don't have time to age anything particularly long since this needs to be kegged and ready to go for October 3. So I was thinking of something like this:

6.5# Pale Malt
3# Marris Otter
2# Toasted Malt (Pale 2 row, toasted in the oven at 350F for 10-15 minutes)
8oz Crystal 120
WLP002 English Ale

So it ends up somewhat like an ESB. I have bags of Sterling and Crystal hops, along with plenty of cascade, but I think I'd avoid cascade with this recipe.

Any thoughts on this as written? Or, if you have a recipe that fits the bill that you'd like to share please let me know.

Thanks!

 

[BlackGoat]

Very similar to a beer that I often make, although I don't add any crystal. Mine is simply 80% MO and 20% toasted malt, hopped with english hops (EKG, challenger, etc). I think the crystal addition will help add to the malty quality. You can bump up the "malty" character a bit by replacing a portion of your pale malt with munich. I'd keep the hop quantities very simple, probably would limit the late additions to just enough for balance, and I would agree on avoiding the cascade for this type of beer. Malty fall beers are my favorite.