Hmmm… chit malt or flaked barley. I will see what I can find next time I hit up NB Milwaukee. Got to do so some extra brewing in the name of science! Thanks guys 
Try a high quality German Munich. I’ve never used the Briess Munich but I haven’t heard great things.
I have heard adding unmalted (raw) barley will add some graininess. I have no experience with it though.
That’s pretty much what flaked barley and chit malt are.
I just want to say that this oktoberfest is starting to come around. I have had it in the fridge for the past month and it does seem that the maltiness is shining through more. The recipe needs tweaks, but part of the problem seems to be a lack of conditioning time.
Read Ken Leonard’s comments and recipe for “Biergarten Pilsner”. He uses flaked barley (in lieu of chit malt) and a specific water profile to get the “grainy” taste.
