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Home Brew Beer Recipes
 
Beer Brew 1 - Hubert's Belgium Trippel
  Beer Brew 2 - Straw Dog Kolsch

  Beer Brew 3 - Blow My Windmill Pilsner
  Beer Brew 4 - What to Wheat for Dinner
  Beer Brew 5 - Let the Oktoberfestivities Begin
  Beer Brew 6 - Belgian Battleground Ale
  Beer Brew 7 - Pablo's Kolsch
  Beer Brew 8 - Belgian Golden Ale
  Beer Brew 9 - Ichabod's Cranium Pumpkin Beer
  Beer Brew 10 - Appalachian Pale Ale (OAPA)
  Beer Brew 11 - Appalachian Pale Ale 2 (OAPA)
  Beer Brew 12 - It's Good to Be American Pale Ale

About Belgian Battleground Ale Home Brew Beer

T.

Hops Used

Bittering - Hops.

Flavoring - Hops.

Food for this Home Brew

E.

Technical Stuff

 

Styles of Beer
Many have said the taste of beer must be "acquired".  That may be true.  Although factors such as the brewing process and various spices, fruits, etc. play a role, the taste of beer chiefly comes from the malt and water used, esters (or lack of) from the yeast, and the hops.  And, it's the hops that people are inherently tasting when we say beer is an acquired taste... more

Choosing the Right Beer Glass

Home Brew Websites

Find a Beer Brewery

Home Brew How To: Brewing Beer

Discover the wonderful world of home brew.  If you've ever wanted to brew at home, but didn't know how to get started, this website serves to provide information on how to make home brew beer and the home brew process.  Get recipes for home brew beer, and step-by-step instructions on how to home brew beer.  No detail has been left out. 

Every new home brewer is going to need a basic set of brew equipment.  Read about all the home brew supplies available and typically used within the hobby.  Get information about home brew kits - one of the first purchases you'll make.  Find your local home brew stores and shops

You'll find that most beginners use bottles for their home brewed beer.  But, as you advance your knowledge and experience in brewing beer at home, you'll likely want to move away from bottling to kegging your beer.  Learn about the various home brew kegs and kegging systems.

Get answers about the home brew system, the best home brew kits, all the different pieces of home brew gear, and even where to obtain beer labels for your bottles!

Our Favorite Brew Supply Store
If you live in Western North Carolina, we highly recommend you visit the guys over at Asheville Brewers Supply!

 

 
Our Favorite Commercial Beers
Chimay Trappistes
Any of the Belgian Monk beers brewed within the walls of the Trappist Monastery and controlled by the International Trappist Association.  World renowned beers that are considered by us among the finest brews.

RJ Rockers
Great beer, brewed in a fashion familiar to any of us who have served with the Army/Air Force in Germany during the Cold War.  Love the new Pint Glass they sent me recently.  Ummmmmm!

BrandBrand Bier - The Brand Beer from The Netherlands.
While stationed in The Netherlands, this was the more popular beer, after Heineken.  In our opinion, it is a far better brew than the big "H" beer!  Unfortunately, Brand beer is not available in the United States.

 
 

 

 

Beer Brew 6 - Belgian Battleground Ale

Ingredients for this Home Brew

1. Northwestern Gold Malt Extract 6 Pounds
2. Dark Belgian Candi Sugar - 1 Pound
3. Crushed Grain, Belgian Ale Blend (.2 Crystal 200, .2 Belgian Aromatic, .3 Munich, .3 Special B Malt) 1 Pound
4. Styrian Golding Hops 2 Ounces
5. Mt. Hood Hops 1 Ounce
6. White Labs Trappist Ale Yeast - 1 Vial
7. Corn Sugar - 1/2 cup


August 11, 2012 - This is another one of our standard kit beers.  As for the brewing, nothing about this home brew has changed in comparison to our previous five batches. 

But, for the sake of brewing correctly, here is the process as performed by us.

Sanitation is the number one priority.  Everything got a sterilizing bath in the One Step sanitizing solution.  This is a task we perform religiously!

  

We then gathered about 2 gallons of filtered water (from the fridge dispenser) and heated it to about 150 degrees F in out stainless steel brew pot.

  

In went the crushed grain bag, where it steeped at that temperature for about 50 minutes.  This was the first steeping from the 6 home brews this year where the water turned dark in color.  That come from the roasted grain within the Belgian Ale grain blend.

  

After the 50 minutes of steeping the grains, the bag was removed and placed in a bowl.  We saved the juice and added it later, during mid-boil.  Then the grains went outside into the garden.

The temperature was increased to a near boil.  We then moved the brew from the heat and added the Belgian candi sugar and malt extract, stirring consistently.

  

 The concoction was then moved back to heat and brought to a rolling boil. Total boil time was 55 minutes.

Ten minutes into the boil, we added 1 ounce of the bittering hops.

Half way through the boil - around 25 minutes into it - we added the second ounce of bittering hops and the leftover juice from the grain bag...

  

When the boil was complete, the wort was moved from the heat and the flavoring hops were added.  After five minutes, we moved the brew pot to a sink of cold water, added about 3 pounds of ice (from the freezer, which filters the water).  This brought the temperature down to about 105 degrees F in less than 3 minutes. 

Next, we added the 3 gallons of chilled, filtered water we had resting in our glass carboy overnight.  Since it was at a frosty 41 degrees F, the temperature of the brew dropped instantly to about 60 degrees F.  This is actually cooler than we had anticipated.  Since optimum yeast-pitching temperature is around 72-74, we were concerned with adding the yeast until the wort warmed to room temperature.  But, after about 10 minutes in the brew kettle, the temperature came up some.  So, we siphoned the wort back into the glass carboy in preparation for fermentation.

  

The temperature scale on the side of our carboy (basically one of those plastic sticker thermometers) read 68 degrees when it was full, so we pitched the yeast...

  

The carboy was placed in a dark area of the room.  Fermentation started late, around the 36th hour.  Probably because our yeast-pitching temperature was 10 degrees lower than the usual 74 degrees F.

August 14 - 2012 - Fermentation began yesterday and is fully active now, with a beautiful rolling "boil" as seen through the glass carboy.  Temperature is steady around 74 degrees so we expect this to be a homebrew with fruity esters.

August 16, 2012 - Fermentation is steady, with a plop of the air-lock happening about 2 times per minute.  Temperature is around 72 degrees F. And, the brew is starting to settle and clear.

August 19, 2012 - Fermentation has pretty much ceased.  Temperature is at 71 degrees and the brew is clear... dark, but clear.  All the sediment has fallen to the bottom and formed a thick trub layer.  It's time to move to secondary fermentation carboy.  But, we will wait a few more days for good measure.  This is something that you can do without worry.  On a previous batch - our German Oktoberfest Home Brew - we waited about 1 and 1/2 months before moving to secondary.  We simply didn't have time for "homebrewing".  As a result, we were worried our beer would go bad.  It actually tasted very well in the end!  So, never worry about the length of time you keep your beer in the primary or secondary fermenter.  It's difficult to screw up your home brew.  Of course, we wouldn't recommend you keep it in the primary for a year or two!  A few extra weeks or a couple of more months beyond what the recipe calls for usually isn't ideal.  But, don't just toss out your brew because you think it has rested too long!  Continue and you may brew a tasty batch.  Look at the corn flake: a mistake by the cook and now a staple food enjoyed by millions.

August 23, 2012 - Ok, time to move to the secondary fermenting carboy.  Using a standard siphoning hose and racking tube, we moved the home brew to the secondary carboy where we plan to leave it for at least another week or two...

Siphoning our Belgian Ale Home Brew to a Secondary Carboy for additional fermenting and refining!

August 25, 2012 - After two days the brew has done nothing as far as fermenting is concerned while in the secondary carboy fermenter.  Could this be because we were too careful in not taking any of the trub/yeast from the bottom of the primary fermenter (see trub in image above)?  We gave it a good shake and fermentation started again, but lasted for about an hour only.

A clear indication that fermentation has finally ceased altogether can be observed because the wort is beginning to settle: there is a 2-inch portion of clear liquid at the top of the carboy (see images below).

  

August 27, 2012 - Settling has continued as the clearer portion at top has expanded to about half-way down the carboy.  It should be fully settled in a couple more days.  So, we are going to move it to the kitchen counter for now, in preparation for siphoning.  We are doing this because we have noticed that in the past when we were ready to siphon our brew to the racking bucket, we slightly stirred up the sediment/trub layer when we moved the carboy prior to siphoning.

This image shows the settling of the yeast to about half way down the carboy.

August 28, 2012 - Interestingly, the clearer portion has become less than what it was prior to gently moving the brew to the counter tow days ago.  It's not that the yeast layer became unsettled during the move, because it didn't.  In the picture above, you can see the yeast layers extends almost half way down the carboy.  That was two days ago.  Today, it's barely below the top ring, which means, the entire layer grew as opposed to shrinking to the bottom of the carboy.  Perhaps a change in temperature by 2 degrees got the yeast excited again?  So, we are going to keep an eye on this and see if it continues to get lower as the day progresses.

August 29, 2012 - We decided to bottle the beer today.  We filled 17 of our 1-liter bottles, and 7 of our green Grolsch bottles.

         
 

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