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. Looking specifically at the yeast usage, the chart below illustrates the top 15 yeast strains out of 29 strains mentioned in the book. Its not a surprise that California Ale yeast (WLP001) was the most used yeast by far. Called for in a quarter of all the recipes, this workhorse yeast is full of utility. Cal Ale is the yeast strain I try to harvest the most after a batch of beer is finished, as there are so many uses for it in subsequent brews.
In addition to the above chart, several other charts were generated for other BCS ingredients. The links for each chart are 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 is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption ... Beer!"