TYENCE!

It is finally time for a another edition of...

TYENCE!

That's right folks, TYENCE is back!  And boy do I have a treat for you.  This past week I had the grand, pleasurable, and educational experience of brewing beer.  I joined my brother Stephen and pseudo-bro Danny (the brewmasters) to concoct a batch of porter.  I call them brewmasters for these two fine young men brewed a batch of beer a few months ago that was simply divine.  Truly, the TiaTamara Ale (their aptly titled brew's name as it packed quite a punch and after just a few you might as well say, "See ya tomorrow...") was one of the best beers I have tasted in my life.  And I have tasted a few, possibly a few too many.

Now beer.  How DOES this tasty beverage make its way from an assortment of barley, hops, water, and whatnot into that iconic bottle and into your belly to make you feel all warm and toasty?  Well, FERMENTATION!  That is the key my friends: fermentation.  But you may know this already, fairly common knowledge I know, I'll speak more of this in Part II.  So, let us start with the ingredients:

GRAINS:
Pale Malt: 1.5-2 lbs., Crystal Malt: .5 lbs, Chocolate Malt: .5 lbs, Victory: .5 lbs, Roasted Barley: .5 lbs
HOPS:
Northern Brewer: 1 oz., Cascade: 2 oz, Fuggles: 1 oz

CONCENTRATED MALT (DME):

Traditional dark DME: 3 lbs., Light DME: 3 lbs.
ALSO: Muslin Bag x 2, Ale Yeast x 1

I'm not gonna lie.  I really did not have much to do with the whole process, I was more of an observer and moral supporter of the activity.  Stephen and Danny were the real heroes in getting this brew concocted.  Of course our dear friend and confidant Corey was around to motivate everyone with strange shot combinations.  (BTW gin and Mountain Dew is a BIG hit around here).

Now.  Keep in mind we were using an abbreviated process in which we add concentrated malt and completely avert the malting process of breaking down particular grains into the necessary sugars needed by the yeast in the fermentation process.  Anywho, these are the series of events that took place:

Our combo of water, hops and malt boiling away

About 2.5 gallons of water was heated to 160 degrees Fahrenheit.  At this point the grains were added with the use of the muslin bags.  The two muslin bags are filled with the different types of grains and placed in the water just like tea bags.  These grains are allowed to soak for approximately 30 minutes.  After the muslin bags are removed, the heat is cranked and the concentrated malt is added.  While the malt is added, the liquid must be stirred constantly so as not to let any of the malt reach the bottom of the pot and burn.  At this point, the Northern Brewer hops are added when the liquid reaches a boil and we let it sit for another 30 minutes.  After 30, the Fuggles hops are added and after another 30 minutes we add the Cascade hops.  After a final 30 minutes the pot can be removed from the heat and it must be cooled as quickly as possible.  At this point we add cold water to reach our 5 gallon goal.  Finally, when the concoction has cooled to 80 degrees Fahrenheit we can add the yeast.

My bro Stephen throwing up props to our super yeast
that looks like it is from space

Now all we have to do is wait about two months and VOILA!  Our Mama's Porter (as the recipe calls it) is complete.  I know, it is a bit anti climactic and as Tom Petty says, "The wayee-ay-ting is the hardest part....".  But I believe our patience will ultimately be gratified with a wonderfully tasty beverage.  So, cheers to beer and let's hope it turns out fantastic!

To be continued....

Ty

Our trusty alcoholometer, a type of hydrometer
A reading is taken before and after fermentation,
the difference is an estimation of the alcohol content

Sweet dreams baby beer, I'll be dreaming of you
See you in a couple of months