I agree as well, Biscuit has no business in an Ofest. I like to blend Vienna/Munich/Pils with a dash of caramunich.
Like this...
Spangler Oktoberfest #3
Oktoberfest/Marzen
Type: All Grain
Date: 7/26/2010
Batch Size: 5.50 gal
Boil Time: 90 min
Ingredients
Amount Item Type % or IBU
4.50 lb Vienna Malt (3.5 SRM) Grain 40.91 %
3.50 lb Munich Malt (9.0 SRM) Grain 31.82 %
2.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 18.18 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.55 %
0.30 lb Caramunich Malt 1 (43.0 SRM) Grain 2.73 %
0.12 lb Caramunich Malt 2 (60.0 SRM) Grain 1.09 %
0.08 lb Caramunich Malt 3 (120.0 SRM) Grain 0.73 %
0.60 oz Magnum [12.50 %] (60 min) Hops 22.1 IBU
0.50 oz Hallertauer [3.90 %] (15 min) Hops 2.8 IBU
0.50 oz Spalter [4.10 %] (10 min) Hops 2.4 IBU
0.50 oz Hallertauer [3.90 %] (5 min) Hops 1.1 IBU
0.50 oz Spalter [4.10 %] (0 min) Hops -
1 Pkgs German Lager (White Labs #WLP830) [Starter 6000 ml] Yeast-Lager
Beer Profile
Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.48 %
Bitterness: 28.5 IBU
Est Color: 9.5 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 11.00 lb
Sparge Temperature: 168.0 F
Single Infusion, Medium Body Step Time Name Description Step Temp
90 min Mash In Add 16.00 qt of water at 164.3 F 154.0 F
10 min Mash Out Add 16.00 qt of water at 187.4 F 168.0 F
Notes
1. Prepared 6L Yeast Starter from WLP830 - pitched @ 46F and fermented at 50F
Created with BeerSmith
I plan to keep on the yeast until it bottoms out and then transfer into the keg for 6 weeks of lagering.
Check out this thread...
http://www.homebrewersassociation.org/forum/index.php?topic=3006.0