OK, so I've got bunch (48 lbs) of Crisp Maris Otter malt, plus some Briess Pils. I'd like to make an Oktoberfest next, so I'm thinking about using some combination of these two malts, plus likely a bit of Munich. It seems to me that the breadiness of the Maris Otter might actually work in this style. What do you think? Cheers!