All-Grain Recipe

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.