Differences

This shows you the differences between two versions of the page.

--- brewing:log [2025/05/03 19:39] – tailkinker
+++ brewing:log [2025/08/16 00:34] (current) – tailkinker
@@ Line 3: / Line 3: @@
   * [[brewing:batches:1|Batch 1]] - Oatmeal Porter
   * [[brewing:batches:2|Batch 2]] - Oatmeal Porter
-  * [[brewing:batches:3|Batch 3]] - Irish red ale
+  * [[brewing:batches:3|Batch 3]] - Irish Red ale
   * [[brewing:batches:4|Batch 4]] - Blonde ale
-  * [[brewing:batches:5|Batch 5]] - Oatmeal Imperial Stout
+  * [[brewing:batches:5|Batch 5]] - Oatmeal Imperial Stout - ᛋᛁᛚᚲᛁ ᚱᚨᚷᚾᚨᚱᛟᚲ
+  * [[brewing:batches:6|Batch 6]] - Irish Red ale
+  * [[brewing:batches:7|Batch 7]] - Irish Red ale
 ===== Experimental Recipes =====
   * [[brewing:recipe:1|Recipe 1]] - Dasher's Dark Oatmeal Stout
+  * [[brewing:recipe:2|Recipe 2]] - Vanilla Dessert Porter
+{{ :brewing:srm.jpg?600 |}}
+**Standard ABV Formula**:
+ABV = (OG – FG) * 131.25
+===== Brewing Notes =====
+[[brewing:yeasts.txt|Yeasts]]
+===== Priming Sugar Guide (Sucrose) =====
+This chart provides priming sugar amounts based on carbonation targets, assuming:
+  * 200 mL total priming syrup per 20 L batch
+  * 10 mL syrup per 1 L PET bottle
+  * Bottling temperature: ~20°C (room temp)
+  * Sugar type: **Sucrose (table sugar)**
+^ Style Type        ^ CO₂ Volumes ^ g Sugar per 20 L ^ g per Litre ^ Syrup Strength (g per 10 mL) ^
+| British ales      | 1.8 vols    | 60 g             | 3.0 g       | 3.0 g / 10 mL               |
+| Milds & stouts    | 2.0 vols    | 68 g             | 3.4 g       | 3.4 g / 10 mL               |
+| Amber ales        | 2.2 vols    | 75 g             | 3.75 g      | 3.75 g / 10 mL              |
+| Pale ales         | 2.5 vols    | 85 g             | 4.25 g      | 4.25 g / 10 mL              |
+| Hefeweizen        | 2.8 vols    | 95 g             | 4.75 g      | 4.75 g / 10 mL              |
+| Saisons, Belgians | 3.0 vols    | 102 g            | 5.1 g       | 5.1 g / 10 mL               |
+===== Notes =====
+  * Use boiled and cooled water to prepare syrup for sanitation.
+  * PET bottles will show firmness as carbonation develops—use squeeze test to monitor.
+  * Discard PET bottles that appear damaged, cloudy, or soft even when full.
+  * If using **dextrose** instead, increase weights by ~15%.
+  * Store bottles in a covered container or box during carbonation for safety.