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Need a recipe for an Oktoberfest AG

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I'm thinking about brewing an Oktoberfest (it's almost that wonderful time of the year). I have the set up for an all grain, 5 gallon batch. I was wondering if anyone wanted to share their maltiest creation with me. Thanks

Pawtucket Patriot:
In my experience, Oktoberfest is best when the grain bill is relatively simple.  I also think Vienna malt is a key player in any festbier, giving the malt profile a nice toasty flavor/aroma.

Here's what I have been doing for the past few years:
90% Vienna
9% Dark Munich
1% Melanoidin

Bitter with German noble hops to 20-25 IBUs.  Do a small 15-minute flavor/aroma addition if you like.

Ferment with German lager yeast at 50F.  Wyeast 2206 is nice.

Lager for a few months to condition (or not  ;D).

There's a couple of candidates right here in the recipe wiki.

Checkout cat. 3

Mine is identical to Matt's except for the grain bill, since I also like them on the malty side. 55% Munich 1, 37% Pilsen, 4% CaraPils, 4% CaraMunich. I know the crystal malts are heresy, but they're oh so tasty.

edit: I should add that I'm using ~6°L Munich, so it isn't too far off from some maltsters' Vienna.

Matt's recipe is very traditional.  When most brewers say malty they are thinking (IMHO) the characteristics that come from Munich malt.  While some Munich is fine in an o'fest, too much and you become a bock.  To the point where many  Bocks have won the ofest category and many dopplebocks have won the bock category.

Aroma: A light to moderate toasted malt aroma is often present. Caramel aroma is inappropriate.
Flavor: Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect.  Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate.

Aroma: Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones.
Flavor:Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. ... a bit of sweetness to linger into the finish. Well-attenuated, not cloying. No roasted or burnt character.


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