I understand that a classic maibock only requires 2 malts to make, but I believe there are 5 that are appropriate for the style (assuming we ignore the crystal malts for now). By adjusting the percentages of each malt while targeting 6-7 SRM, the permutations go as follows:
1) pils + light munich
2) pils + dark munich
3) pils + melanoidin
4) pils + vienna + Munich/melanoidin
5) vienna + light munich
6) vienna + dark munich
7) vienna + melanoidin
I think as long as you use a german cultivar, hit ~1.065-1.070 OG and ~6-7 SRM you will make a pretty solid maibock. My questions are, 1) how much of a difference will you really taste between these malt combinations, and 2) if you are limited on brewing time and lager fermentation space, how do you decide which one to go with first?