Pirate Brew

Brewing it Black.

+49(0)15752687171

P⁴ - Special B.. or W?

We're doubling down on Porters

This is Pirate Project Prototype Project Batch #6

For our P4 #6 we had a very special visit from Matt Sweetwood A documentary filmmaker from Sweetwood Films who is about to finish his second beer film project mostly shot here in Berlin. Please check out his first documentary Beerland. If you're into beers in Germany a must see: 
https://www.beerland.de/the-film/
https://www.facebook.com/beerlanddiaries/

So what’s new in P4? Special Malts. 
Special Malts (normally caramelized malts) are used to enhance the body of the beer and enhance aroma and flavors such as fruity, nutty, malty and caramel. Special B malts are dark caramelized, associated with Belgian darker ales. It’s a rather highly roasted crystal malt that weighs in at about 300 EBC. This place it nicely between the Brown Malt (100 EBC) and the Dark Chocolate Malt (900 EBC). The malt adds mouthfeel as well as a rich malt accent. Very intense, complex flavors such as bread crust and raisins.

We will use the Special W from Weyermann which is their Belgian Special B malts. Why W instead of B? Probably only Weyermann that wants to be unique and different. Typical usage between 2-10%, however, Weyermann suggests up to 15% can be used. We will stick with about 5% for our P4 #6.

Our recipe as always on Brewer's Friend: 
https://www.brewersfriend.com/…/view/4…/p4-6-brown-special-w

Always Rock 'n' Roll

P⁴ - Brown-Black Porter

We're doubling down on Porters!

This is Pirate Porter Prototype Project Batch #5

The French, specifically this guy called Napoleon, changed the way we brew porters up till today. When the porter first was brewed in the beginning of the 18th century, brown malt was the main ingredient. Later that century, the Napoleonic Wars happened, and indirectly put a tremendous strain on the British brewers; Increased taxes on the one hand, and on the other hand, the British drinkers uncompromising position to not accept a weaker beer nor pay a penny more for it. These situations normally push innovation. And so it happened, in 1802, Matthew Wood, filed patent number 4112 “A New or Improved Method of Drying and Preparation of Malt.”. This is what later to be called Black Patent Malt (or Brown Patent Malt in Ireland) and the method is used still today to produce any type of roasted malts.

So what’s the lesson here? I guess “don’t compromise” is a good one.. or “Nobody fucks with Napoleon”.

A very nice read on the topic can be found here:
https://faithfulreaders.com/…/black-patent-malt-and-the-ev…/

Our 5th Porter in the P4 series is a Porter with 10% Brown Malt and 4% Carafa II. The idea is to try to capture the nutty aroma and flavor from the Brown Malts but make the beer smoother and lighter to drink.

The recipe can be found at our Brewer's Friend page:
https://www.brewersfriend.com/…/46…/p4-5-brown-carafa-porter

Always Rock 'n' Roll

P⁴ - Brown Malts

We're doubling down on Porters!

This is Pirate Porter Prototype Project Batch#4

After reading some books about Porters (links at the end of post) it’s clear that the original porters from London were brewed with brown malts with up to 100% of the malt bill. This was also called blown malts due to the tendency of the grain to “explode” during the malting process. The decline of Brown Malts started when a process to create black malts were invented and patented in 1817.

So what is brown malts; No German malter sells “brown malts” so we have to go to the UK to find these malts, at least with this naming. Simpsons brown malts have about 500 EBC while Warminster’s is 110 EBC. So which is the true brown malt? Most likely it was more toward 100 EBC, but if it tastes the same... guess nobody really knows. The only thing we know for sure is that it surely wasn’t blown.

We got our hands on some Warminster Brown Malts and brewed the P4 #4. In order to really get the feeling what the malt is about, we used it for 50% of the malt bill. The recipe can be found at our brewersfriend page:
https://www.brewersfriend.com/…/463…/p4-4-50-50-brown-porter

Feel free to give any feedback, contributions, suggestions or questions either here, on Facebook or at piratebrewberlin@gmail.com

Some good porter reads:
Classic Beer Style Series - Porter, by Terry Foster
Old British Beers and How To Make Them, by Dr. John Harrison

Always Rock 'n' Roll

P⁴ - Chocolate Malts

We're doubling down on Porters!

This is Pirate Porter Prototype Project Batch #3

Pirate Porter Prototype Project - Barch #3

Pirate Porter Prototype Project - Barch #3

It’s been awhile since our last P4 Post, but we haven’t stopped brewing our prototype porters. Our third batch was also focused on Chocolate Malts, this time a bit lighter and from a different producer. While Weyermann might be the most famous malt house in Germany, but there are much more. BEST Malz also offers a wide variety of malts to choose from and is quite easy to get hold of, also in smaller quantities for small breweries and homebrewers. For our third batch, we used their chocolate malt with an EBC of 800-1000. It’s very similar to Carafa I from Weyermann, which is in the same range of color.

To summarize, our first three P4’s are brewed identically with 3 different roasted malts; BEST Chocolate (900 EBC), Carafa II (1150 EBC), Carafa III Special (1400 EBC). It’s gonna be interesting to see what exactly is the difference between these malts besides the color. Do we really get more chocolate notes from lighter roasted and more coffee from the darker? The beer is bottled and the first side-by-side tasting is booked. Are you also interested? Send us a message and we’ll invite you to come over and try them out.

Recipe:
https://www.brewersfriend.com/…/p4-3-straight-up-best-choco…

Feel free to give any feedback, contributions, suggestions or questions either here, on Facebook or at piratebrewberlin@gmail.com

P⁴ - Straight Up Black Porter

We're doubling down on Porters!

This is Pirate Porter Prototype Project Batch #2

Our first prototype batch was a straight up brown porter including chocolate malts (5% Carafa II), caramelized malts (10% Cara Munich II) and a Pale Ale base-malts (85% Pale Ale) and fermented on US05 yeast. We only use bittering hops (Columbus) here with a calculated 33 IBUs.

For our second porter, we substituted ONLY the chocolate malt Carafa II with Carafa III Special while keeping everything else identical. The Carafa Special series from Weyermann Specialty Malts is dehusked and is supposed provide the black color and roasty aroma with minimum bitterness/stringency. In other words, all the goodness for a light dark beer while keeping it drinkable. This might also be accomplished (to some extent) by steeping the dark malts instead of using them for the entire mash, however, that's for another brew. The second brew had the same original and final gravity (15P/2.5P) as brew #1. Good job Speidels Braumeister! It's bottled and first tastings are soon to be made.

Recipe:
http://www.brewersfriend.com/…/p4-2-straight-up-black-porter

Feel free to give any feedback, contributions, suggestions or questions either here, on fb or at piratebrewberlin@gmail.com

Always Rock 'n' Roll

P⁴ - Straight Up Brown Porter

We're doubling down on Porters!

This is Pirate Porter Prototype Project Batch #1

Porter was the first beer style that we produced. Even though the market of Porters is not as big and hip as IPAs, we love the style and we would like to transmit this passion to other beer lovers. After one-year brewing porters, being very happy with the results and people's reactions towards our dark beers, we want to know more and we want to improve further. Therefore, a few weeks ago we initiated our P4 beer development program. During the year 2017, our goal is to continue improving brewing porters and also to get to know better the history of this specific beer style, including field trips to London, interviews, tastings...

We want to share this with you through a series of posts and also very soon through our web page. During the course of the year we will brew the firsts 20 different prototype batches in order to understand in deep detail how different ingredients work together and how to use them to produce a perfectly balanced dark porter; How different malts balance different types of hops; How to better use any special ingredients; How to work with different yeasts and how these small organisms can best bring out the different flavour compounds. Our first prototype batch is a straight up brown porter. The first recipe includes chocolate malts (5% Carafa II), caramelized malts (10% Cara Munich II) and, surprise...a base-malts (85% Pale Ale) and US05 yeast. We only use bittering hops (Columbus) here with a calculated 33 IBUs. The idea is to increase the complexity step by step, in order to isolate specific characteristics.

Feel free to give any feedback, contributions, suggestions or questions either here, on Facebook or at piratebrewberlin@gmail.com

This first recipe can be found at Brewer's Friend:
http://www.brewersfriend.com/…/p4-1-straight-up-brown-porter

Always Rock n Roll!

Brewing it Black since 2015.