So I might just entered in my first "Comp"

You can't really do a good Oktoberfest in 28 days. Maybe a Faux Oktoberfest, i.e. an Amber Ale with a clean ale strain. Do you keg or bottle? If the latter, half your time is going to be spent carbonating.

 

I'd look into brewing an Aletoberfest (Oktoberfest grain bill but fermented with a German Ale yeast). 28 days is going to be pushing it, but it's doable. If you do 2 weeks in primary, that leaves you with 2 weeks to carb in the bottle. I've seen it done before, but it definitely won't be at it's prime. It'll be drinkable though, and it'll be beer. Good luck, and get crackin!

 

You could use a super fast clean yeast maybe?

You could probably enter any beer in that competition. If there were rules or stipulations, you should have been made pretty clear of them!

 

I am bottle conditioning a Tumbler Autumn Brown clone or you could do a Maple Ale.

 

yay! you'll enjoy doing so! I'm training to be a mead judge with the bjcp. I'd suggest reading through the bjcp stype guidelines (or whichever established style guidelines are in use for this contest, ie: could be gabf), and make sure you remember that you are getting judged against that. So, if you enter a fricking awesome amber ale in the oktoberfest category, it's going to hit a ceiling on max points because it'll be out of style.

 

So, if you take care of your ale yeast well you can get off to a good start on fermentation and have it ferment out clean and floc and drop out pretty quickly. I brewed an amber ale with wyeast whitbread ale yeast (with a starter) and was racking to a secondary less than 1 week later. (high flocculation, clean flavor, that particular yeast has a lag so you NEED a good starter).

 

Just brew a NEIPA.

 

Whats the logic behind adding 3.3# of LME at flame out?

 

It won't do anything for effiency. The only reason to add at flameout is if you're not doing full boil and you want better hop utilization.

That recipe should be ok, for the most part. I'd leave out maple extract, but your call. Amber malt is fairly strong, recommended max is 10% (you're pushing it with this one). I've only used a couple times though, and never more than 5%..

 

LME is often added at flame out because of it's propensity to scorch. DME does not have that problem. Hop utilization will improve a little, but I usually add any extract @ 10 min for sanitation purposes (probably overkill) and because I have an aluminum sandwiched kettle.

 

I have never done less than a 60 minute boil with either extract, unless kettle souring. That's just me though!

 

I have always added half my extract at 5minutes with no ill effects.

 

^ The beauty of the hobby!

 

Amber malts can be quite different from one another

crisp - quite light and biscuity
fawcetts - much more strongly flavoured, with coffee notes
simpsons - in the middle

Then I don't know what the US ones are like

 

I'm not sure there are any...only amber extract I think here