It seems a little early to brew an Oktoberfest, but I'm still drinking last year's batch because it wasn't ready until late November. This year I went with an entirely different recipe. I have yet to figure out a decent Oktoberfest. Crossing my fingers!
10 gallon batch
16 lbs Munich
10 lbs 2-row
1.5 lbs crystal 60
Single infusion mash at 154F for 60 minutes.
1 oz Magnum, 60 minutes
2 oz Magnum, 5 minutes
1 oz Magnum, flame out
Wyeast 2124, Bohemian Lager yeast. Yeah, that's not right, but I had it on hand and it needed used. It'll will make beer, regardless.
SRM is a little dark for the style. I almost left out the 2-row and went with just Munich, but thought that was a little much.