December 18, 2016

EOTR Kölsch

The last brew of 2016 will be a Kölsch and is my first attempt at lagering. It should be done in six weeks, just in time for groundhog day.

On December 17th, 2016 I brewed with Safy in Max’s backyard in Deanwood, Washington DC. We loosely followed DC’s own, the mad fermentationist’s fall kolsch recipe and purchased our ingredients from 3 Star Brewing Co.’s Homebrew Supply store.

EOTR or “East of the River” comes from a hashtag popular with DC resident living on the eastern bank of the Anacostia River. A bit of wishful thinking with the other brewers and I but we are assuming this is the first post-prohibition Kölsch brewed in the EOTR. Recipe is as follows:


12-17-2016 Brewed in EOTR @ Max’s With: Safy and Max and Audrey OG @ 1.055


  • 11 lbs of Plisner
  • 1 lb of Vienna
  • 1 lb of wheat (.76 of white and .24 of red)
  • 0.38 lb of Carapils
  • 1 gram of gypsum
  • Kölsch Yeast


5 gallons of DC Tap at 150°F for 75 minutes


Mashed out at 170 and spargared ~170


Boiled for 90 Minutes:

  • 2 2/3 Grams of hops at 60 minutes
  • 1 gram of yeast nutrient at 15 minutes
  • 1 Wirlfloc tablet at 15 minutes
  • 1 1/3 grams of hops at 5 minutes

Yeast Pitch

At 84°F

Primary Fermentation

Started at 68°F but kept at 52°F

Secondary Fermentation

Started on 1/05/17 - Gravity Check @1.018 Hydrometer Temperature Adjustment to 1.017