To make the recipe/inventory spreadsheet work, I loaded in all the ingredients for each BCS recipe to act as a look-up table. In doing so, I kept finding myself look at which ingredients were used most often throughout the 80+ recipes in the book. As I started analyzing them, I noticed that the use of certain malts or hops was more predominate than others. By examining this, I was able to uncover several holes in my personal inventory where I did not have some of these popular ingredients. Eventually, I found the information useful/interesting enough that the light bulb went off to share some of this information on the blog.
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 base malt, the chart below illustrates which types of base malt are used in highest quantity. After putting this bar chart together, I almost immediately made a note to pick up some Maris Otter malt as my inventory is currently void of English Pale Malt