What problem does it solve? Brewers often cannot source a specific malt, hop, or yeast strain called for in a recipe, and guessing replacements risks changing flavor, color, or fermentation behavior. This Skill supplies ordered substitution tables with flavor difference notes so recipes can be adapted without losing their intended character. ## Core Features & Use Cases - Malt Substitutions: Base, crystal, roasted, and specialty malt swaps with quantity adjustments and flavor impact notes. - Hop and Yeast Substitutions: Flavor-profile-based hop replacements with alpha-acid rate corrections, plus dry/liquid yeast strain equivalents. - Supporting References: Water profile targets, all-grain to extract conversion ratios, adjunct percentage limits, and regional availability notes for UK, US, EU, and AU/NZ markets. - Use Case: A recipe calls for Citra hops and Wyeast 1056, but your local shop only stocks Amarillo, Mosaic, and SafAle US-05. The Skill recommends a 50/50 Amarillo-Mosaic blend and confirms US-05 as the identical dry equivalent. ## Quick Start Ask the agent to substitute an unavailable ingredient in your recipe, for example: "My supplier is out of Maris Otter, what should I use instead in this English bitter?"
