This evening, "Die Frau" (aka Lola) and I had our Anniversary dinner, German food at one of the best German restaurants I've tried outside of Deutschland (I lived there over 8 years). So with the dinner, I had a Hofbraeu Oktoberfest. It was the simplest thing in the world, Munich malt, Hallertau hops and perhaps a touch of Melanoidin, since the German commercial breweries rarely decoct these days. And it was delicious, perfect with my Veal Geschnitzeltes, dry, none of the caramel or toast of the darker Oktoberfests. Quaffable, designed to drink by the Mass (1 liter) in beer tents in the heat of a Munich September. So, gents, what do you think of this recipe for "Einfach" (simply) Oktoberfest: 10# dark Munich malt 4 Oz Melanoidin 1.5 Oz Hallertau hops at 60 mins Wyeast Oktoberfest/Maerzen yeast 90 minute boil, primary fermentation @55°, 4 week lagering at 38°.