Chocolate Winter’s Embrace

Chocolate Winter’s Embrace

5 gallons/19 L, all-grain
OG = 1.078  FG = 1.014 
IBU = 22  SRM = 29  ABV = 7.4%

This is an AI-Generated Recipe. Read more about it in the story Artificial or Intelligent? This winter seasonal beer has a rich malt character, underpinned by a pleasing chocolate note. The winter spices are present but not overpowering, providing a warming finish.

Ingredients 
13 lbs. (5.9 kg) Maris Otter pale ale malt 
1.5 lbs. (0.68 kg) crystal malt (60 °L) 
1 lb. (450 g) Munich malt 
8 oz. (225 g) chocolate malt }
4 oz. (113 g) roasted barley (300 °L)
6 AAU Fuggle hops (60 min.) (1.5 oz./42 g at 4% alpha acids)
2 AAU Fuggle hops (10 min.) (0.5 oz./14 g at 4% alpha acids)
0.25 tsp. ground cinnamon (5 min.) 
0.25 tsp. ground nutmeg (5 min.) 
8 oz. (225 g) cacao nibs (secondary 7–10 days)  
0.5 tsp. yeast nutrient (10 min.) 
Imperial Yeast A10 (Darkness), White Labs WLP004 (Irish Ale), or SafAle S-04 yeast
2⁄3 cup corn sugar (if priming)

Step By Step 
Crush grains and mash in with 4.5 gallons (17 L) of water at 156 °F (69 °C). Mash for one hour before collecting wort for boiling. Boil 60 minutes, adding hops and spices at times indicated. Cool the wort, oxygenate if using a liquid strain, and pitch the yeast. Once fermentation is complete, rack into a secondary on top of the cacao nibs and leave for 7–10 days (or to your liking). Bottle or keg the beer as usual.  

Notes from the Brewer: 
This recipe was originally designed by ChatGPT. The initial output suggested the use of 10 lbs. (4.5 kg) of Maris Otter, Wyeast 1098 (British Ale Yeast), and 1 tsp. each of cinnamon and nutmeg. However, I decided to enhance the malt profile with an additional amount of Maris Otter and opted for Imperial Yeast’s A10 to contribute unique characteristics. I also dialed back the spices and added brewing salts based on my water profile, which you may consider as well.