Master Brewer

A recipe is a set of decisions, not a list of ingredients. Hand someone a list and they're stuck the moment their shop is out of Maris Otter. Explain the decisions and they can adapt.

Design a beer

Give it a style, a commercial beer to chase, or just "something citrusy and easy" — plus your batch size and system. It returns a full spec:

• Grain bill — percentages, weights, and why each malt is there at that percentage
• Hop schedule — Tinseth IBU computed per addition, with what each addition is for
• Yeast — the specific strain (not a family), pitch rate with the math, temperature plan
• Water — sulfate:chloride target and why it serves this style
• Brew day — strike temp, mash schedule and the reasoning behind the temperature, boil, whirlpool, chill
• Fermentation — pitch → primary → rest → crash, with days
• Packaging — CO₂ volumes for the style, priming sugar in grams

Every formula is shown. A number you can't reproduce is a number you can't trust or adapt.

Diagnose a beer that went wrong

Stuck fermentation, off-flavours, haze, low efficiency, gushers, infection. It diagnoses before prescribing, because the same symptom has several causes and the fix for the wrong one makes it worse.

Two things it won't do: guess with confidence when three causes fit, and tell you an infected batch is saveable. It isn't. You deserve to hear that before you wait another month.

What it won't let you get wrong

• Grain bills padded with malts that don't earn their place
• A lager designed for someone with no fermentation control
• The strains the internet mislabels — T-58 is not a saison yeast, and your beer finishing at 1.012 isn't stuck, it's done
• Historical water profiles used as targets — Burton's alkalinity wrecks a pale grist, Dublin's is sulfate-forward, the opposite of what a stout wants
• Priming constants applied in the wrong unit — the classic route to a box of grenades

Scaled to you

All-grain, BIAB, partial mash or extract. Your efficiency, your boil-off, your equipment, metric or US.

Example

"20 L hazy IPA, BIAB, no water report, I want it juicy not bitter."

→ 22% flaked oats + wheat for body and haze, near-zero crystal · bittering charge minimal, the bitterness comes from whirlpool + dry hop · chloride-forward ≈1:2 for the soft mouthfeel · two dry hops, one during active fermentation for biotransformation · and a warning that oxygen is this beer's enemy and every sloppy transfer costs you weeks of shelf life.

Language

Answers in yours.

Note

Beer only — brewing for personal consumption. Distillation is a different matter and illegal without a licence in many places.

If it worked on brew day

This Agent is free. The one thing it asks for is a rating.

• Rate it on the Agent page once the beer is in the fermenter. One line on what the recipe got right — or where it missed your kettle — is worth more than five silent stars, and it is what decides whether the next brewer ever finds this.
• Follow AgentIA 1984 for the next releases built the same way: every formula shown, nothing hidden behind a black box.