feat: add en_GB translation

en_GB/dry-stout.md

@@ -0,0 +1,26 @@
+# Baierdorfer Dry Stout
+This recipe is one of my favourites. But since it's very roasty it's surely not for everyone.
+
+## Batch size
+For a 20l batch I use a 24l main pour and 8l for the mash out.
+
+## Malt
+- 3kg Wiener Malt
+- 1kg Barley Flakes  
+- 0.6kg Roasted Barley
+
+## Mashing
+- Start to mash at 72°C
+- Mash 1h at 72°C
+- Mash out at 75°
+
+## Hops
+- 60min 30g Hallertauer 3.7% alpha acid
+- 30min 30g East Kent 6.3% aplha acid
+
+## Fermenting
+Ferment with Nottingham Ale Yeast for 5 to 7 days. After that fill it into a keg with ~24g of sugar.
+
+## Serving
+After a few days in a keg you can serve it with a beer engine.
+