GB Oktoberfest

Have not yet brewed this. Feedback welcome. Just put this one together based on style description from BJCP guidelines. My first Oktoberbest, so I wanted to stay basic and true to style as much as possible.

Brewer:	JMSullivan23		Email:	jmsullivan23@gmail.com
Beer:	GB Oktoberfest		Style:	Märzen/Oktoberfest
Type:	Extract w/grain		Size:	5 gallons
Color:	28 HCU (~15 SRM)		Bitterness:	24 IBU
OG:	1.053		FG:	1.012
Alcohol:	5.3% v/v (4.1% w/w)
Grain:	12 oz. Belgian CaraMunich 12 oz. Belgian CaraVienne
Steep:	Steep until 175 degrees
Boil:	60 minutes	SG 1.050	5.25 gallons
	3.3 lb. Light malt extract 3.3 lb. Amber malt extract
	Irish Moss at 10 minutes remaining
Hops:	1 oz. Hallertauer (4.25% AA, 60 min.) .5 oz. Saaz (3.75% AA, 45 min.) .5 oz. Tettnanger (4.5% AA, 15 min.)
Yeast:	German or Bavarian Lager Yeast
Log:	Ferment at 50 degrees for a month or so depending on yeast. Lager near freezing for 6-8 weeks minimum.
Carbonation:	3/4 cup priming sugar prior to bottling
Tasting:	Won't be tasting until October, so we'll see.

Recipe posted 06/03/11.