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.
+

en_GB/rots-zwickl.md

@@ -0,0 +1,25 @@
+# Baierdorfer Rot's Zwickl
+
+## Menge
+For a 20l batch I use a 25l main pour and 8l for the mash out.
+
+## Malt
+- 4.3kg Wiener Malt
+- 0.4kg Amber Malt
+- 0.3kg Wheat Malt
+- 0.05kg Roasted Barley
+
+## Mashing
+- Start to mash at 55°
+- Mash 30min at 65°C
+- Mash 30min at 70°C
+- Mash out at 75°
+
+## Hops
+- 90min 8g Magnum (AT) 14.2% alpha acide
+- 30min 20g Hallertauer Mittelfrüh 3.7% alpha acid
+
+## Fermenting
+Ferment with lager yeast (z.B. Lallemand Dimamond Lager) for 2-3 weeks. After that fill it in a keg and add 110g of sugar. After a week in the keg it should be ready to drink.  
+If you don't have the temperature or time for lager yeast you an ferment it with Nottingham Ale Yeast in just 5 days. After taht add around 135g sugar to the keg.
+