President of Atwater Brewery Katy McBrady joins AM800 CKLW’s Jon Liedtke to discuss how the Detroit brewery had an AI create their latest IPA recipe.

This interview is available on Spreaker

This interview first appeared on AM800 CKLW

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FUN! I asked ChatGPT to create a sour pilsner for me while on-air, so here is the official recipe:

The Jon Liedtke On-Air Sour Pilsner

• Ingredients:
• 8 lbs Pilsner malt
• 1 lb Acidulated malt
• 0.5 lb Wheat malt
• 1 oz Saaz hops (3% alpha acid)
• 1 oz Tettnang hops (4% alpha acid)
• 1 packet of lactic acid bacteria (such as Omega Yeast’s Lactobacillus Blend)
• 1 package of lager yeast (such as Wyeast 2124)

Instructions:

1. Mash the Pilsner, Acidulated, and Wheat malts with 2.5 gallons of water at 1500F for 60
   minutes.
2. Sparge with 2.5 gallons of water at 1680F to collect 5 gallons of wort.
3. Boil the wort for 60 minutes, adding 1 oz of Saaz hops at the beginning of the boil and 1
   oz of Tettnang hops at 30 minutes.
4. Chill the wort to around 1000F and pitch the lactic acid bacteria. Let it ferment for 24-48
   hours until it reaches your desired sourness.
5. Bring the wort back up to a boil, adding additional hops if desired, for 10-15 minutes to
   kill off the bacteria.
6. Chill the wort to around 500F and pitch the lager yeast.
7. Ferment the beer at 50-550F for 2-3 weeks, or until the gravity has stabilized.
8. Lager the beer at near-freezing temperatures (around 340F) for 4-6 weeks, or until it has
   fully matured and cleared.