Good morning fellow brewing enthusiasts, I was hoping that some assistance could be given in helping to make my Oktoberfest great. I bottled mine up this past weekend (no fridge so have to lager in the garage in winter) and while I was generally happy with it (good color, crystal clear, clean taste) it still feels like it's missing something. I think to some of my favorite commercial examples that have a nice malty initial kick and I'm just not getting that out of mine. Here is my recipe and numbers for this batch and hopefully someone has some advice how I can try to amp up the initial malty taste. RECIPE 3.15# Pilsen LME 3.15# Munich LME 1# Pilsen DME 1# Carahell 1.5# Caramunich III 0.5# Carafoam 0.5# Maltodextrin 2 oz. Hallertau @ 60 min 1oz. Mt. Hood @ 10 min Wyeast 2633 Octoberfest Blend READINGS O.G. = 1.056 F.G. = 1.016 IBU = 23 ABV = 5.25% Hopefully someone has some thoughts to help resolve this issue but I'd also be glad to hear any general thoughts on the recipe anyone might have to help improve it. Thank you in advance. CHEERS!