Here is an affordable way to cut out the top from a industry standard 1/2 barrel (15.5 gallon keg). I used a 4″ inch cutting wheel (rated for stainless steel) mounted inside of a 4″ grinder. Later once hole cut out, I switch to a grinding wheel (not cutting wheel) to clean up the edges, link below to the youtube video.
You want to employ the safety shield that is installed in the grinder tool, don’t remove it.
Glide it along-side the inside rim of the keg (watch video), no template is needed. First go around to create a mark line in the metal, if you make a mistake you can correct it, go around and do that first, don’t cut all the way in. Once you are satisfied, then you can use the mark to easily glide along the metal and finish cutting it.
Silver Dollar Porter – O.G. 1.052 – 1.056, F.G. 1.012 – 1.016. Bitterness 43; Color 40 SRM (80 EBC)
This is a great porter to start out with if you have never brewed a porter. A full-bodied bittersweet version of the black heaven famous Anchor Porter of San Francisco.
Mash – Start with 10 quarts of water and add 1/2 the gypsum, heat water to 145F and add all the malt/barley. Temperature will stabilize at 130 to 135F, hold temp at 133F.
Add heat if necessary and hold for 30 minutes, then add 5 quarts of boiling water to the mash, should raise temp to 155F, hold at this temp for 45 minutes, always stir
occasionally. Complete the conversion by raising temp to 158F and hold it there for 10 ~ 20 minutes more… raise temp to 167F to stop the conversion.
Transfer the mash water to kettle and add 3 more gallons of sparge water to mash tun ( 170 F for sparge temp ) and add the other 1/2 half of gypsum,
in order to maximize the conversion from grain of the sweetness that we are after.
The Boil – bring to boil and add 1 ounce of Northern or Perle Hops and 1/2 ounce of Cascade hops for bittering and continue rolling boil for 50 minutes. Add Irish Moss and
boil for 8 more minutes, add the other 1/2 ounce of Cascade hosp for aroma and boil for the remainder of 2 minutes, stop the boil!
After the boil – Cool wort, transfer to fermentor, pitch yeast, If you end up with less than 5 gallons of wort, add fresh water to achieve 5 to 5 1/2 gallons.
Ferment at 70-72 degrees for 6 days or so, transfer to secondary fermentor and complete the fermentation and to settle for 7 more days. For best results
age the beer for a minimum of 50 days at 50F, colder temp – if you have a cellar, find a Cold spot in your basement (maybe in Winter), this helps to drop
the yeast out of suspension ~ helps but is not super necessary! Age the beer regardless :- )
8 lbs pale malted barley
1lb munich malt
1/2 lb crystal malt
1/2 lb black parent malt
1/2 lb chocolate malt
1 tsp gypsum
1 oz Northern Brewer or Perle hops
1 oz Cascade hops, use 1/2 for bittering and 1/2 for aroma
In case you are wondering if a 10% ABV beer would taste different, this one doesn’t really, and YES! a single glass WILL KICK YOUR ASS! This is NOT a Coors Light, drink slow and responsibly – or Else! 😉
Most pubs/breweries sell this beer by the glass only, (if they have it at all).
This traditional Tripel recipe has a white, creamy head. The aroma has elements of malt and citrus, which lead to a mildly sweet orange flavor. Try to substitute grain as close as possible if your store don’t carry exact grain type in recipe.
Age: 4 months minimum, up to 12 months.
60 minute standard mash – our extraction efficiency was at 75%, efficiency on higher gravity beers goes down.
Our OG – 1.092, FG – 1.018
17 lbs domestic Pilsner // in last recipe we used German Pilsner Malt as substitution.
8 oz Euro Caravienne
4 oz Euro Aromatic
Hops / Additional ingredients:
Once you achieve a rolling boil, set timer:
At start-of-boil add 1.5 oz of Styrian Golding Hops and 1.5 lb of Light Belgian Candi
At 45 minute of boil add some Irish Moss
At 5 minutes end-of-boil, add 1 oz of Sweet Orange Peel
At 2 minutes end-of-boil, add 0.5 oz of Willamette Hops
Make a starter ahead of your brew session, we do ours 1 week ahead by making a whole bunch of extra yeast and then splitting it in half ( half to brew session and the other into storage jars – saves money on buying yeasts and beats washing yeasts after fermentation ).
Wyeast Trappist High Gravity Yeast #3787, also you can try:
Wyeast Belgian Abbeyor or White Labs Belgian Ale yeasts.
We here at Kodiak LOVE!!!!! Belgium type of beers. Our favorite is the Belgian Dark Strong Ale in the Winter months and in the summer months we like to brew the slightly lighter style, the Belgian Tripple Ale, which is on the lighter side of color, with a hint of orange spices. The Belgian’s are enormously delicious beers, and to us, nothing compares!!! sure we like other style too, but we feel like a King of the Bears in the woods when we drink the Belgians!
It is also true that the Belgian’s are typically higher in Alcohol content, but I can’t imagine anyone complaining about that! If its good enough for a monk, it should be good enough for you!
Anyways, everything said – we really think it is important to understand the History of the different beer styles and regions they come from, especially if the Belgian’s are also your favorite beer too, because here specifically, there is a lot of History!
Wikipedia just so happens to have a great page already written about this and so without further delay here is the link, Cheers!