Yeast Strains Used in Brewing Classic Styles

Below is the fourth and final Ingredients Chart in the series that visually compares the amount of ingredients (base malt, specialty grains & sugars, 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 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 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 a fellow homebrewer.

Slainte!

-JW


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption ... Beer!"
-Friar Tuck