Well, drinking my latest Oktoberfest (45) I see clearly now it is way over-hopped, as noted by judges at Brixtoberfest. The hop bitterness just jumps out at you, after a month in the bottle. 25 ibus is way high.
A couple interesting things here. When it was a week old, it was pretty balanced, even malty. After a month, not so much. Malty flavor goes down over time in the bottle over the yeast. Same as hop aroma. This is important. Remember this. This is how people are able to stand beer made with Munich as base malt. They wait. Like a good lagering might achieve. Future batches could use more than 25%. Vienna for vanilla accent, but dial up the Munich, use it like a base.
With these styles, (Vienna, marzen) aroma hops are irrelevant. Bitter around 15 ibus. Or even less. Hops are just for sanitation, not really balance.
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