Well, it’s become an annual thing. It is the return of Miketoberfest! With a few improvements and some adjustments, Mike aimed for that honey-colored, easy-drinking festbier that’s perfect for fall. It’s brewed as a traditional yet slightly tweaked Märzen-style brew that would be as satisfying as a giant soft pretzel—zippy hop notes with that unmistakable bready malt flavor. So, let’s dive into the details of this brew and what makes it just right for kicking back in the crisp autumn air.

Prost allerseits!

The Miketoberfest 2 Recipe

This recipe yields a honey-colored, malty lager with balanced bitterness and spicy hop notes, inspired by classic Märzen but with some tweaks.

Batch Size: 3.5 gallons

Grains

  • 46% Weyermann Pilsner Malt
  • 46% Vienna Malt
  • 8% Caramunich I (approx. 35 Lovibond for color and bready flavor)
  • 1 ounce Midnight Wheat (for color adjustment)

Water Adjustments

  • Lactic Acid (for pH adjustment)
  • Gypsum: 2 grams
  • Magnesium Sulfate: 1 gram
  • Calcium Chloride: 1.5 grams

Hops

  • Sterling: 0.5 ounces at 60 minutes (7.8% alpha acid)
  • Hallertau Mittelfrüh: 1 ounce at 15 minutes (2.8% alpha acid)
  • Hallertau Mittelfrüh: 1 ounce at 5 minutes (2.8% alpha acid)

Yeast

  • Wyeast 2308 Munich Lager

Mash Schedule

  • 145°F for 40 minutes – to promote a drier lager profile.
  • 155°F for 15 minutes – for additional body and malt profile.
  • 168°F mash out for 5 minutes (total mashing time, including ramping, approx. 75 minutes)

Fermentation

Ferment at 55°F for 14 days

Outcomes

Original Gravity (OG): 1.055
Final Gravity (FG): 1.015
ABV: 5.25%

Celebrate The Season!

This beer came together beautifully! The color is spot-on—a warm, honey-like amber that catches the light, and the aroma hits you with spicy hop notes that keep you wanting more. The Vienna malt gives it a smooth middle, while the Caramunich adds body without overpowering. I might even try extending the lagering time next time, just for fun. Mike and I agreed this would be perfect in a stein with a big plate of sausages, and maybe next year, we’ll set a batch aside for months of true Oktoberfest-style aging. For now, we’re thrilled with this Miketoberfest and can’t wait to keep raising our steins all season long. Cheers to good brews and better company!

BREW ON!