The recipe for Oktoberfest ale includes four different kinds of crystal malt--German, Belgian and English--to supplement its foundation of Northwestern pale malt. The hops are entirely German: Perle in the boil and Hersbrucker in the finish. The Oktoberfest starts at approximately 14 degrees Plato (SG 1.056) and finsihes at about 4 (SG 1.016).
German-Style Märzen
Big Time Brewing Company
Seattle, Washington