[tommymorris]

I asked Chat-GPT to help me write a homebrew recipe.  I asked for an American Pale Ale Recipe. Then, I asked it to make it more hoppy. Then, I asked it to convert the recipe to 3-gallons with 83% efficiency.  Note: some of the instructions for the last version of the recipe are missing. ChatGPT is overwhelmed with requests at the moment.

Below is the conversation. My prompts are labeled with my name.

Tommy Morris: Write a homebrew beer recipe for an American pale ale using Azacca and Cascade hops.

Here is a recipe for a 5-gallon batch of American pale ale using Azacca and Cascade hops:

Ingredients:

12 lbs American 2-row malt
1 lb American crystal malt (10L)
1 lb American Vienna malt
1 lb American wheat malt
1 oz Azacca hops (60 min)
1 oz Azacca hops (15 min)
1 oz Cascade hops (5 min)
1 tsp Irish moss (15 min)
White Labs WLP001 California Ale yeast
5 oz priming sugar (for bottling)
Instructions:

Heat 17.5 quarts of water to 152°F and mash in the grains. Hold the temperature at 150°F for 60 minutes.
Heat 4.5 gallons of water to 168°F and sparge the grains to collect 6 gallons of wort.
Bring the wort to a boil and add 1 oz of Azacca hops. Boil for 45 minutes.
Add 1 tsp of Irish moss and 1 oz of Azacca hops. Boil for 15 minutes.
Add 1 oz of Cascade hops and boil for 5 minutes.
Cool the wort to 68°F and transfer it to a fermenter.
Pitch the yeast and ferment at 68°F for 7-10 days, or until fermentation is complete.
Transfer the beer to a secondary fermenter and let it age for 7-14 days.
Prime the beer with 5 oz of priming sugar and bottle or keg.
Allow the beer to carbonate for 1-2 weeks before enjoying
Estimated OG: 1.054
Estimated FG: 1.012
Estimated IBU: 40
Estimated SRM: 10
Estimated ABV: 5.4%

Note: Please note that the above recipe is a general guide and adjust to your preference and equipment. And always practice sanitation and safety when brewing.



Tommy Morris: Make the recipe more hoppy

Here is a variation of the American pale ale recipe that will result in a more hoppy flavor and aroma:

Ingredients:

12 lbs American 2-row malt
1 lb American crystal malt (10L)
1 lb American Vienna malt
1 lb American wheat malt
2 oz Azacca hops (60 min)
1 oz Azacca hops (15 min)
1 oz Cascade hops (5 min)
2 oz Azacca hops (dry hop)
1 oz Cascade hops (dry hop)
1 tsp Irish moss (15 min)
White Labs WLP001 California Ale yeast
5 oz priming sugar (for bottling)
Instructions:

Heat 17.5 quarts of water to 152°F and mash in the grains. Hold the temperature at 150°F for 60 minutes.
Heat 4.5 gallons of water to 168°F and sparge the grains to collect 6 gallons of wort.
Bring the wort to a boil and add 2 oz of Azacca hops. Boil for 45 minutes.
Add 1 tsp of Irish moss and 1 oz of Azacca hops. Boil for 15 minutes.
Add 1 oz of Cascade hops and boil for 5 minutes.
Cool the wort to 68°F and transfer it to a fermenter.
Pitch the yeast and ferment at 68°F for 7-10 days, or until fermentation is complete.
Add 2 oz of Azacca hops and 1 oz of Cascade hops to the fermenter and let it age for another 7 days.
Transfer the beer to a secondary fermenter and let it age for 7-14 days.
Prime the beer with 5 oz of priming sugar and bottle or keg.
Allow the beer to carbonate for 1-2 weeks before enjoying
Estimated OG: 1.054
Estimated FG: 1.012
Estimated IBU: 55-60
Estimated SRM: 10
Estimated ABV: 5.4%

This recipe will have a stronger hop aroma and flavor due to the additional hops in the boil and dry hop addition. Dry hopping will also contribute to more aroma and less bitterness. Adjust to your preference and always practice sanitation and safety when brewing.



Tommy Morris: Convert the recipe to 3 gallons and use 83% efficiency.

Here is a variation of the American pale ale recipe that is scaled down to a 3-gallon batch and uses an efficiency of 83%:

Ingredients:

5.5 lbs American 2-row malt
8 oz American crystal malt (10L)
8 oz American Vienna malt
8 oz American wheat malt
1 oz Azacca hops (60 min)
0.5 oz Azacca hops (15 min)
0.5 oz Cascade hops (5 min)
0.5 oz Azacca hops (dry hop)
0.25 oz Cascade hops (dry hop)
0.5 tsp Irish moss (15 min)
White Labs WLP001 California Ale yeast
2 oz priming sugar (for bottling)
Instructions:

Heat 3.5 gallons of water to 152°F and mash in the grains. Hold the temperature at 150°F for 60 minutes.
Heat 2.5 gallons of water to 168°F and sparge the grains to collect 2.5 gallons of wort.
Bring the wort to a boil and add 1 oz of Azacca hops. Boil

[majorvices]

Too much crystal malt ... lol

[Megary]

What in the name of Sam Hill is Chat-GPT?

[tommymorris]

What in the name of Sam Hill is Chat-GPT?

The new gold standard for generative AI. You can have a conversation, ask questions, and ask it to create; write stories, term papers, screen plays, recipes, etc.

[Megary]

What in the name of Sam Hill is Chat-GPT?

The new gold standard for generative AI. You can have a conversation, ask questions, and ask it to create; write stories, term papers, screen plays, recipes, etc.

Can you argue with it?  Apparently, I need the practice.   

[mainebrewer]

I saw this referenced in a recent Dilbert cartoon. I thought it was just a figment of the cartoonist's imagination!

[majorvices]

Some of ya'll aren't keeping abreast of current events!

[jeffy]

Some of ya'll aren't keeping abreast of current events!

Perhaps they’re not listening to NPR

[tommymorris]

I went back to the chat and told the AI to reduce the crystal malt by half. It did that instantly. I then asked it to convert the recipe to .bsmx file format. It said it could not fo that since bsmx “is a specific file format used by a brewing software.” Instead it converted the recipe to XML.

[majorvices]

To be sure I was just being a smart ass about the crystal malt. But yeah, that's eerily accurate to a decent homebrew recipe.

[mainebrewer]

Some of ya'll aren't keeping abreast of current events!

Of course I keep up with current events, I read the cartoons every day!

[Richard]

I went back to the chat and told the AI to reduce the crystal malt by half. It did that instantly. I then asked it to convert the recipe to .bsmx file format. It said it could not fo that since bsmx “is a specific file format used by a brewing software.” Instead it converted the recipe to XML.

Of course an AI would be sensitive to proprietary formats...

All in all it seems very impressive. I might use it sometime in the future. Maybe I will ask it to write this years April Fool's Day post for me.

[erockrph]

This is pretty cool. Makes me wonder what recipe or recipes the data was pulled from that influenced this result. 10L Crystal is too light for this to be coming from a SNPA clone recipe.

[dbeechum]

Asked it to make a Saison recipe and it's.... ballparkish? (https://openai.com/blog/chatgpt/)

Here is a 5 gallon recipe for a Saison beer:

Ingredients:

6.6 lbs Pilsner malt
2.2 lbs wheat malt
0.5 lbs Munich malt
0.5 lbs Crystal malt
0.25 lbs Aromatic malt
0.25 lbs Special B malt
0.5 oz Styrian Goldings hops (5.5% AA) for 60 minutes
0.5 oz Styrian Goldings hops (5.5% AA) for 20 minutes
0.5 oz Saaz hops (4.5% AA) for 5 minutes
Belgian Saison yeast (Wyeast 3724 or 3711, or White Labs WLP565)
Priming sugar for bottling

Instructions:

Mill the grains and mash them at 152°F for 60 minutes.
Sparge and bring the wort to a boil.
Add the Styrian Goldings hops for the 60 minute boil, and the Styrian Goldings and Saaz hops for the last 20 and 5 minutes of the boil, respectively.
Chill the wort to 66-68°F and pitch the yeast.
Ferment at 68-72°F for 7-14 days, or until fermentation is complete.
Rack to a secondary fermenter and age for 2-4 weeks.
Prime with sugar and bottle or keg the beer.
Allow 2-4 weeks for carbonation before serving.

Please note this is just a basic recipe and variations can be made depending on personal preferences. Also, please consider that brewing beer is a complex process that requires a number of specialized equipment and knowledge, if you are not familiar with the process please consider finding a more detailed guide and consulting with a professional.

[erockrph]

OK my turn, excuse the typo  Here's an interesting sample from my "conversation"

>Give me a recipy for a New England IPA

Here is a recipe for a New England India Pale Ale (NEIPA):

Ingredients:

8 lbs. 2-row malt
1 lb. wheat malt
1 lb. oats (flaked or rolled)
1 lb. Vienna malt
1 lb. honey malt
1 lb. Munich malt
1 lb. dextrose (corn sugar)
2 oz. Mosaic hops (whirlpool)
2 oz. Citra hops (whirlpool)
2 oz. Mosaic hops (dry hop)
2 oz. Citra hops (dry hop)
1 package of London III yeast or any other yeast with a fruity profile
1/2 cup corn sugar (for priming)
Instructions:

Heat 2.5 gallons of water to 150 degrees F.
Add the 2-row malt, wheat malt, oats, Vienna malt, honey malt, and Munich malt to the water.
Stir the mixture until the temperature drops to 148 degrees F.
Maintain this temperature for 60 minutes.
Remove the grains from the liquid, also known as wort.
Bring the wort to a boil.
Add the dextrose to the wort and boil for 10 minutes.
Add the Mosaic and Citra hops for whirlpool and steep for 20 minutes.
Remove the hops and cool the wort to room temperature.
Transfer the wort to a fermenting vessel and add the yeast.
Allow the beer to ferment for 7-10 days.
Transfer the beer to a secondary fermenter and add the dry hop Mosaic and Citra hops.
Allow the beer to condition for an additional 7-10 days.
Prime the beer with corn sugar and bottle or keg it.
Allow the beer to condition for at least two weeks before serving.
Note: This recipe is for a 5-gallon batch, and you'll need to adjust the ingredient amounts for smaller or larger batches. Also, this recipe is a basic one, and you can adjust the hop schedule, malt bill and yeast to your liking, as well as the amount of dry hopping.

>Why is there only 2.5 gallons of water if the recipe is for 5 gallons? Is there a step missing?

You are correct, my mistake. The recipe I provided is for a 5-gallon batch of beer, and the correct amount of water to use would be around 7.5 gallons (more specifically, around 7.87 gallons) for the initial mash and sparging process.

Here is the corrected version of the recipe:

Ingredients:

8 lbs. 2-row malt
1 lb. wheat malt
1 lb. oats (flaked or rolled)
1 lb. Vienna malt
1 lb. honey malt
1 lb. Munich malt
1 lb. dextrose (corn sugar)
2 oz. Mosaic hops (whirlpool)
2 oz. Citra hops (whirlpool)
2 oz. Mosaic hops (dry hop)
2 oz. Citra hops (dry hop)
1 package of London III yeast or any other yeast with a fruity profile
1/2 cup corn sugar (for priming)
Instructions:

Heat 7.87 gallons of water to 150 degrees F.
Add the 2-row malt, wheat malt, oats, Vienna malt, honey malt, and Munich malt to the water.
Stir the mixture until the temperature drops to 148 degrees F.
Maintain this temperature for 60 minutes.
Remove the grains from the liquid, also known as wort.
Bring the wort to a boil.
Add the dextrose to the wort and boil for 10 minutes.
Add the Mosaic and Citra hops for whirlpool and steep for 20 minutes.
Remove the hops and cool the wort to room temperature.
Transfer the wort to a fermenting vessel and add the yeast.
Allow the beer to ferment for 7-10 days.
Transfer the beer to a secondary fermenter and add the dry hop Mosaic and Citra hops.
Allow the beer to condition for an additional 7-10 days.
Prime the beer with corn sugar and bottle or keg it.
Allow the beer to condition for at least two weeks before serving.
As you can see, the recipe requires 7.87 gallons of water for the initial mash and sparging process. This is the correct amount of water to use for a 5-gallon batch of beer.

>Can you recommend hop substitutions for the above recipe if I don't have any Citra or Mosaic?

Sure, here are a few hop substitutions that you can use if you don't have any Citra or Mosaic:

For Citra:

Amarillo, Simcoe, or Galaxy are all good options as they have similar characteristics to Citra, such as a fruity and citrusy aroma and flavor.

Another alternative could be El Dorado that also have a fruity profile with melon and tropical notes

For Mosaic:

Ekuanot, Azacca, or Hallertau Blanc are all good options as they have similar characteristics to Mosaic, such as a fruity and tropical aroma and flavor.

Another alternative could be Strata, which also have a fruity profile with strawberry and blueberry notes.

Keep in mind that using different hops will change the final flavor profile of the beer, so experiment and find the hop substitutions that you like best.
Also, you can adjust the amount of hops depending on your taste, and be aware that these hops may have different AA% (alpha acid) which may affect your bittering level.

It's also important to note that these substitutions are not one-to-one and that there may be a difference in the final product. However, these substitutions will still give you a delicious beer and will allow you to experiment and try different flavors.

Very interesting how it corrected itself when I called it out on the error. The hop substitutions aren't too bad. Kinda makes me want to brew an Amarillo/Hallertau Blanc IPA. I also asked for a few other recipes. The ales seem pretty busy in the malt bill, at least compared to how I'd brew the styles, but otherwise in the ballpark for a decent beer.

Interestingly, lager recipes seem pretty close to each other. The German and Czech pilsners are nearly the same, except it specified "German" or "Czech" pilsner malt, German vs Czech lager yeast, and used Hallertau Mf. in the German Pilsner vs Saaz in the Czech. The quantities and instructions were otherwise identical. The Scwarzbier recipe was just the German Pilsner with some Carafa II and swapped the bittering hop to Perle. The Vienna recipe was the Schwarzbier, but sub Vienna for pilsner malt and 8 oz of Munich for the Carafa.

Pretty cool how far this has come since I played with the "Eliza" app back in the 90's. I don't know if I'll brew any of these, but they all seem to pass the sniff test for being decent recipes.