Specialty Grains/Sugars Used In Brewing Classic Styles

Below is the second Ingredients Chart in the series that visually compares the amount of ingredients (base malt, specialty grains and sugars, hops, and yeast strains) used in recipes of Jamil's veritable book "Brewing Classic Styles" (BCS).  As mentioned in the first Ingredient Chart posting, this project came about as I tried to identify the most frequently used brewing ingredients in order to stock my brewing inventory accordingly.

If a brewer were to brew all 80+ recipes in BCS, it would take 1,197 lbs of grains and sugars, 207 ounces (~13 lbs) of hops, and 88 vials of yeast. With regards to specialty grains and sugars, the chart below illustrates the top 20 grains/sugars that are used in highest quantity.  It became immediately apparent the importance of keeping Crystal 40 on hand, as it is used in 27 different recipes (keeping Crystal 80 and 120 may also not be a bad idea either).  Flaked wheat, on the other hand, is the only top ingredient that is a little deceiving.  It is ranked 5th on the list, but it is only called for in Witbiers and Lambics (5 lbs each), which minimizes the neccessity to stock it (unless those are your favorite styles).

In addition to the above chart, several other charts were generated for other BCS ingredients.  The links for each chart will be updated as they are published.

• Base Malts Used in "Brewing Classic Styles"
• Top 20 Specialty Malts / Sugars Used in "Brewing Classic Styles"
• Hops Used in "Brewing Classic Styles"
• Top 15 Yeast Strains Used in "Brewing Classic Styles"

This project is a bit open-ended, so please let me know what you think or if there are other ways in which this data can be useful to fellow homebrewers.

Slainte!

-JW


"He was a wise man who invented beer."
-Plato