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A friend was showing me this AI app, you can ask it anything and it just starts spitting out data.
You can ask it to write a 3000 word essay on the migration of the Monarch Butterfly. Roughly 60 seconds later it is done.
I asked him to ask it to write a recipe for a black IPA.
After seeing what it came up with it seems pretty obvious to me that it takes the first internet search result and spits it out.
Here is the result, not a great recipe if you ask me.
No reference to capping the mash with the dark grains.
The dextrin doesn't belong, too much crystal in my opinion.
Spoiler alert too, not enough hops in my opinion
It would however be beer, so there is that.
Write a recipe for a black ipa beer
Ingredients:
• 8 lbs (3.6 kg) Maris Otter malt
• 1 lb (0.45 kg) Caramel malt (60L)
• 1 lb (0.45 kg) Crystal malt (120L)
• 1 lb (0.45 kg) Roasted barley
• 0.5 lb (0.23 kg) Chocolate malt
• 1 lb (0.45 kg) Dextrin malt
• 1 oz (28 g) Warrior hops (bittering)
• 1 oz (28 g) Centennial hops (flavor)
• 1 tsp Irish moss (clarifying agent)
• 1 package of American Ale yeast
• 5 oz (142 g) Priming sugar (for bottling)
• Water (as needed)
Instructions:
1 Crush all the malts together and place them in a large grain bag.
2 Heat 8 quarts (7.6 liters) of water to 160°F (71°C) and place the bag of crushed malt into the water.
3 Steep the malt for 30 minutes, stirring occasionally.
4 Remove the grain bag from the water and let it drain.
5 Add the Warrior hops to the water and boil for 60 minutes.
6 At the 30-minute mark, add the Centennial hops.
7 At the 10-minute mark, add the Cascade hops and the Irish moss.
8 After the boil, cool the wort down to 70°F (21°C) as quickly as possible.
9 Transfer the wort to a fermenter and add enough cool water to bring the volume to 5 gallons (18.9 liters).
10 Pitch the yeast and aerate the wort well.
11 Ferment the beer at 68°F (20°C) for 7 days or until the gravity has stabilized.
12 Rack the beer into a secondary fermenter and let it sit for an additional 14 days.
13 Prime the beer with the priming sugar and bottle it.
14 Store the bottled beer at room temperature for 2 weeks to carbonate.
15 Enjoy your homemade Black IPA!
Note: The above recipe is just a guideline and the specifics can be adjusted based on personal preferences and equipment. The malt, hops, yeast, and water all play a role in the final flavor, so feel free to experiment to find your perfect Black IPA.
You can ask it to write a 3000 word essay on the migration of the Monarch Butterfly. Roughly 60 seconds later it is done.
I asked him to ask it to write a recipe for a black IPA.
After seeing what it came up with it seems pretty obvious to me that it takes the first internet search result and spits it out.
Here is the result, not a great recipe if you ask me.
No reference to capping the mash with the dark grains.
The dextrin doesn't belong, too much crystal in my opinion.
Spoiler alert too, not enough hops in my opinion
It would however be beer, so there is that.
Write a recipe for a black ipa beer
Ingredients:
• 8 lbs (3.6 kg) Maris Otter malt
• 1 lb (0.45 kg) Caramel malt (60L)
• 1 lb (0.45 kg) Crystal malt (120L)
• 1 lb (0.45 kg) Roasted barley
• 0.5 lb (0.23 kg) Chocolate malt
• 1 lb (0.45 kg) Dextrin malt
• 1 oz (28 g) Warrior hops (bittering)
• 1 oz (28 g) Centennial hops (flavor)
- Cascade hops (aroma)
• 1 tsp Irish moss (clarifying agent)
• 1 package of American Ale yeast
• 5 oz (142 g) Priming sugar (for bottling)
• Water (as needed)
Instructions:
1 Crush all the malts together and place them in a large grain bag.
2 Heat 8 quarts (7.6 liters) of water to 160°F (71°C) and place the bag of crushed malt into the water.
3 Steep the malt for 30 minutes, stirring occasionally.
4 Remove the grain bag from the water and let it drain.
5 Add the Warrior hops to the water and boil for 60 minutes.
6 At the 30-minute mark, add the Centennial hops.
7 At the 10-minute mark, add the Cascade hops and the Irish moss.
8 After the boil, cool the wort down to 70°F (21°C) as quickly as possible.
9 Transfer the wort to a fermenter and add enough cool water to bring the volume to 5 gallons (18.9 liters).
10 Pitch the yeast and aerate the wort well.
11 Ferment the beer at 68°F (20°C) for 7 days or until the gravity has stabilized.
12 Rack the beer into a secondary fermenter and let it sit for an additional 14 days.
13 Prime the beer with the priming sugar and bottle it.
14 Store the bottled beer at room temperature for 2 weeks to carbonate.
15 Enjoy your homemade Black IPA!
Note: The above recipe is just a guideline and the specifics can be adjusted based on personal preferences and equipment. The malt, hops, yeast, and water all play a role in the final flavor, so feel free to experiment to find your perfect Black IPA.
