Ok going forward so we all learn a little more about beer and what the BJCP Guidelines are for a certain style and see if I pickup on the flavors, aromas, etc. Oktoberfest falls under the 6A Marzen category.

BJCP 2015 “Overall Impression: An elegant, malty German amber lager
with a clean, rich, toasty and bready malt flavor, restrained
bitterness, and a dry finish that encourages another drink. The
overall malt impression is soft, elegant, and complex, with a
rich aftertaste that is never cloying or heavy.
Aroma: Moderate intensity aroma of German malt, typically
rich, bready, somewhat toasty, with light bread crust notes.
Clean lager fermentation character. No hop aroma. Caramel,
dry-biscuity, or roasted malt aromas inappropriate. Very light
alcohol might be detected, but should never be sharp. Clean,
elegant malt richness should be the primary aroma.
Appearance: Amber-orange to deep reddish-copper color;
should not be golden. Bright clarity, with persistent, off-white
foam stand.”

Flavor: Initial malt flavor often suggests sweetness, but finish
is moderately-dry to dry. Distinctive and complex maltiness
often includes a bready, toasty aspect. Hop bitterness is
moderate, and the hop flavor is low to none (German types:
complex, floral, herbal, or spicy). Hops provide sufficient
balance that the malty palate and finish do not seem sweet. The
aftertaste is malty, with the same elegant, rich malt flavors
lingering. Noticeable caramel, biscuit, or roasted flavors are
inappropriate. Clean lager fermentation profile.

Mouthfeel: Medium body, with a smooth, creamy texture that
often suggests a fuller mouthfeel. Medium carbonation. Fully
attenuated, without a sweet or cloying impression. May be
slightly warming, but the strength should be relatively hidden.

Comments: Modern domestic German Oktoberfest versions
are golden – see the Festbier style for this version. Export
German versions (to the United States, at least) are typically
orange-amber in color, have a distinctive toasty malt character,
and are most often labeled Oktoberfest. American craft
versions of Oktoberfest are generally based on this style, and
most Americans will recognize this beer as Oktoberfest.
Historic versions of the beer tended to be darker, towards the
brown color range, but there have been many ‘shades’ of
Märzen (when the name is used as a strength); this style
description specifically refers to the stronger amber lager
version. The modern Festbier can be thought of as a pale
Märzen by these terms.

History: As the name suggests, brewed as a stronger “March
beer” in March and lagered in cold caves over the summer.
Modern versions trace back to the lager developed by Spaten in
1841, contemporaneous to the development of Vienna lager.
However, the Märzen name is much older than 1841; the early
ones were dark brown, and in Austria the name implied a
strength band (14 °P) rather than a style. The German amber
lager version (in the Viennese style of the time) was first served
at Oktoberfest in 1872, a tradition that lasted until 1990 when
the golden Festbier was adopted as the standard festival beer.
Characteristic Ingredients: Grist varies, although
traditional German versions emphasized Munich malt. The
notion of elegance is derived from the finest quality
ingredients, particularly the base malts. A decoction mash was
traditionally used to develop the rich malt profile.
Style Comparison: Not as strong and rich as a Dunkles
Bock. More malt depth and richness than a Festbier, with a
heavier body and slightly less hops. Less hoppy and equally
malty as a Czech Amber Lager.

Vital Statistics: OG: 1.054 – 1.060
IBUs: 18 – 24 FG: 1.010 – 1.014
SRM: 8 – 17 ABV: 5.8 – 6.3%

Commercial Examples: Buergerliches Ur-Saalfelder,
Hacker-Pschorr Original Oktoberfest, Paulaner Oktoberfest,
Weltenburg Kloster Anno 1050

My Overall impressions of this beer and as mentioned I’m learning.

Flavor: Somewhat sweet to mellow up front with a dry finish, and there is a slight spice character after you swallow I can’t pin down.

Appearance: Amber orange color with a nice fluffy off white head

MouthFeel:Medium Body

Aroma: No hop aroma, very bready aroma.

Overall this is a crush able beer, and I have been crushing a few of them. It did come in at 4.6% ABV so it doesn’t hit style. Funny my daughter came in the room and said that beer smells like bread.

What is one thing I would change on this beer is to add some more IBU’s. not a lot just a little more. Maybe look at 2 oz at 60 an move the 20 min to 30 min. Maybe that’s to much but worth a try. 8)