Oktoberfest on deck this weekend. I've got a Porter, Kolsch, and Hoppy Amber on tap no so that seems like it would round out the group nicely.
I'm going to use a bunch of Maris Otter in it since I have a sack of that I'm trying to finish off. I have read a few things about people using MO in an oktoberfest, so I'll see how that goes. Basing the recipe on what I have seen in Brewing Classic Styles and Gordon Strong's recipe book (name escapes me for some reason).
6.5 lb Maris Otter
3.5 lb Munich Dark
1 lb Melanoidin Malt
0.25lb Caramunich II
1oz Super Styrian @ 50min
I was going to use 34/70 but the LHBS didn't have any, in fact they only had 2308 left for lager yeasts. Must be popular right now, fortunately 2308 was my second choice. Starter is growing now.