I had tasted few festbiers before going to Munich in September 2019. I think Weihenstephaner was the only one. Instead, I drank a lot of marzen, probably the most common version of the Oktoberfest style beer here in the USA. I remember really liking the Augustiner and Hofbrau versions (pretty sure I also had Paulaner from a can purchased at Aldi in Munich), so I wanted to emulate them in my own beer. I recall them tasting like a heftier helles, which is how the beer is described. This was the second beer I brewed following the tiny helles.
Aroma: all pilsner malt. maybe a little corn. Tettnanger hops are pretty fruity in flavor but don't really pick those up in the aroma; maybe just a hint. Tettnanger hops are from 2014. I was going to make a "Dragonmead" Tripel recipe I found on homebrewtalk but never got around to it. I held on to the hops and finally used them. They still smelled very fresh.
Appearance: gold. pretty clear with gelatin.
Flavor: In terms of malts, pretty much all pilsner. It has a fair amount of Munich malt and just a touch of melanoidin, but this is all pilsner. The Tettnanger hops are pretty fruity. Good body, evenly balanced between bitterness and sweetness. I've had a stray thought here and there that it's almost too sweet, but mostly it's very quaffable.
9/6/21: This was overall a good beer and one thta I would drink again.
5 gallon recipe:
8.5 lb Pilsner (Weyermann)
1 lb Munich light
.25 lb Melanoidin
Wyeast 2633 Octoberfest blend
