Recently, I asked the gpt-3.5-turbo model to write up a New England Style IPA recipe and brew schedule. An AI IPA. Or AIPA…something like that.
I asked it to use RO water, a Kveik strain, get optimal polyphenol extraction on the hot side, and aim for an SRM of 3 — with some style emulation.
Prompt #1
You are a brewing professional that takes questions and provides answers about beer -- including beer recipes.
Please construct a homebrew beer recipe.
Include a brew schedule, hop schedule, and packaging schedule for a shelf-stable New England Style IPA that is juicy, hazy, retains haze long after packaging, and no bitterness. Aim for an SRM of 3, an opaque pale yellow. Try to clone Tree House Brewing Company's styles and brewing process, specifically their NEIPA named "Green."
Utilize a Kveik yeast such as a Hornindal or whatever you feel is best. Understand that we will be using RO water, so additional salts may be necessary. Include notes on expected pH, when to take and adjust pH for optimal polyphenol haze, and include original and final gravity information.Response #1
Here's a new homebrew recipe tailored to your request for a NEIPA style beer. This 5-gallon (19 L) batch recipe features the use of Kveik yeast and reverse osmosis (RO) water. Please adjust ingredients according to your brewing system.
Ingredients:
- 11 lbs (5 kg) Pale 2-row malt
- 2 lbs (0.9 kg) Flaked oats
- 1 lb (0.45 kg) Wheat malt
- 8 oz (227 g) CaraPils malt
- 1 tsp Gypsum (5 g)
- 1 tsp Calcium Chloride (6 g)
Mash and water adjustments:
Utilize RO water, and adjust it by adding 1 tsp of gypsum and 1 tsp of calcium chloride to both the mash and sparge waters.
Hop Schedule:
- 1 oz (28 g) Mosaic - Whirlpool at 170°F (77°C) for 20 minutes
- 1 oz (28 g) Simcoe - Whirlpool at 170°F (77°C) for 20 minutes
- 2 oz (56 g) Mosaic - Dry hop, add during high krausen (about 48 hours after fermentation starts)
- 2 oz (56 g) Simcoe - Dry hop, add during high krausen (about 48 hours after fermentation starts)
- 1 oz (28 g) Mosaic - Dry hop, add 5 days before packaging
- 1 oz (28 g) Simcoe - Dry hop, add 5 days before packaging
Yeast:
- Hornindal Kveik (Omega Yeast OYL-091 or other brand equivalents)
Brew Schedule:
1. Heat 7.6 gallons (28.7 L) of RO water with added salts to 159°F (71°C).
2. Mash in grains at 153°F (67°C) for 60 minutes. Aim for a pH of 5.2-5.4 during the mash.
3. Sparge with 170°F (77°C) water with added salts to collect 6.5 gallons (24.6 L) of wort.
4. Boil for 60 minutes.
5. Cool the wort to 170°F (77°C) and add whirlpool hops for 20 minutes.
6. Chill the wort to 68-72°F (20-22°C) and aerate well.
7. Pitch the Kveik yeast according to the manufacturer's recommendations.
Fermentation and Packaging Schedule:
1. Ferment at 68-72°F (20-22°C) for 7-10 days or until the desired final gravity (FG) is reached.
2. Add the first dry hop addition during the high krausen stage (about 48 hours after fermentation starts).
3. Add the second dry hop addition 5 days before packaging.
4. Cold crash for 48 hours at 34-40°F (1-4°C) before packaging to help the yeast and hop residue settle.
5. Package and carbonate with a target CO2 volume of 2.4.
Expected values:
- Original Gravity (OG): 1.065
- Final Gravity (FG): 1.014-1.016
- SRM: 3 (pale-yellow and hazy)"It did a decent job on the first go. I don’t think we’d need to ferment with Hornindal Kveik as long as it first suggested.
Not really much mention about efficiency but I didn’t ask for it in my prompt.
SRM (Morey) would probably be closer to 4-4.5 We’d need to fiddle with the water a bit, too. Overall, it’s a decent start and one could coach it into making something really special.
Prompt #2
Scale the last beer recipe and brew scheduled provided up to a 7 BBL size.Response #2
Here's the recipe scaled for a 7 BBL system:
Ingredients:
- 476 lbs (216 kg) Pale 2-row malt
- 86.8 lbs (39.4 kg) Flaked oats
- 43.4 lbs (19.7 kg) Wheat malt
- 21.7 lbs (9.8 kg) CaraPils malt
- 2.2 lbs (1 kg) Gypsum
- 2.2 lbs (1 kg) Calcium Chloride
Mash and water adjustments:
Adjust the mash water and sparge water with gypsum and calcium chloride accordingly. For example, if you decide you need to add 1 tsp of gypsum and 1 tsp of calcium chloride to your 5-gallon batch, you need to multiply those amounts by the scaling factor 43.4.
Hop Schedule:
- 43.4 oz (1,229 g) Mosaic - Whirlpool at 170°F (77°C) for 20 minutes
- 43.4 oz (1,229 g) Simcoe - Whirlpool at 170°F (77°C) for 20 minutes
- 86.8 oz (2,459 g) Mosaic - Dry hop, add during high krausen (about 48 hours after fermentation starts)
- 86.8 oz (2,459 g) Simcoe - Dry hop, add during high krausen (about 48 hours after fermentation starts)
- 43.4 oz (1,229 g) Mosaic - Dry hop, add 5 days before packaging
- 43.4 oz (1,229 g) Simcoe - Dry hop, add 5 days before packaging
Yeast:
- Hornindal Kveik - Pitch according to the manufacturer's recommendations for a 7 BBL batch.
Brew Schedule:
Follow the same process as the 5-gallon recipe, making adjustments to account for the 7 BBL system's requirements.
Fermentation and Packaging Schedule:
1. Ferment at 68-72°F (20-22°C) for about 3-5 days (Kveik yeast ferments faster). Adjust the time based on final gravity (FG) and desired attenuation.
2. Add the first dry hop addition during the high krausen stage (about 48 hours after fermentation starts).
3. Add the second dry hop addition 5 days before packaging.
4. Cold crash for 48 hours at 34-40°F (1-4°C) before packaging to help the yeast and hop residue settle.
5. Package and carbonate with a target CO2 volume of 2.4.
Please note that the hop utilization, brewhouse efficiency, and other parameters may differ between small-scale homebrew environments and large-scale professional operations. You may need to make incremental adjustments based on experimentation to optimize the recipe for your specific brewing system.I wanted to see if it could scale this up as well. It did okay. Still no direct mention of efficiency (I didn’t ask).
Looks like it’s just did a (7 BBL * 31 gal/BBL) / 5 gallons scaling factor. I didn’t ask for its scaling factor decisions but you could.
Still need water adjustments but it kept its self-corrected fermentation schedule.
It actually corrected the Hornindal yeast fermentation schedule without me asking, too. You could definitely coach this thing through making something cool — with the proper prompts. Could “train” it with embeddings.