Thanks for the tips so far. I was also thinking Marzen. Jonathan, when you are doing these styles are you still going all organic, and as local as possible, or do you source some continental malts as well? Just not sure what my LHBS has besides Briess line, and some Weyerman(not sure which malts though)
As another follow up, when checking the wiki for lager recipes, they all seem to be fairly old: 2008ish with a couple newer ones. Do they still hold up, or are their better techniques and recipes in say "Brewing classic Styles" which i have, but have not opened, or even the new book that Denny worked on, also have but only glanced through. As it will be my first lager, I would prefer a recipe that does not require step mashes or decoctions, as I have not yet done either of those on any of my batches.