Hops Used In Brewing Classic Styles

Below is the third Ingredients Chart in the series that visually compares the amount of ingredients (base malt, specialty grains and sugards, hops, and yeast strains) used in the recipes of Jamil's veritable book "Brewing Classic Styles" (BCS).  As mentioned in the first Ingredients 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 grain and sugars, 207 ounces (~13 lbs) of hops, and 88 vials of yeast.  Looking at the hops usage, the chart below illustrates the 22 different hop varieties called out by the book.  Kent Goldings and the noble Hallertau reign supreme.  This is directly driven by the fact that these are Jamil's generic go-to hops for English and German beers respectively (for instance, all the American light lagers use Hallertau exclusively).  Substitutions can certainly be made if a related hop happens to be in your freezer, but the chart below describes what was called out specifically in the book.

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 Speciality 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 us know what you think or if there are other ways in which this data can be useful to fellow homebrewers.

Slainte!

-JW

"Beer is an improvement on water itself."

-Grant Johnson