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brewing:log [2025/07/31 23:15] – tailkinkerbrewing:log [2025/12/03 12:14] (current) – tailkinker
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   * [[brewing:batches:6|Batch 6]] - Irish Red ale   * [[brewing:batches:6|Batch 6]] - Irish Red ale
   * [[brewing:batches:7|Batch 7]] - Irish Red ale   * [[brewing:batches:7|Batch 7]] - Irish Red ale
 +  * [[brewing:batches:8|Batch 8]] - Oatmeal Imperial Stout - ᛋᛁᛚᚲᛁ ᚱᚨᚷᚾᚨᚱᛟᚲ
 +  * [[brewing:batches:9|Batch 9]] - Irish Red ale
  
 ===== Experimental Recipes ===== ===== Experimental Recipes =====
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   * [[brewing:recipe:1|Recipe 1]] - Dasher's Dark Oatmeal Stout   * [[brewing:recipe:1|Recipe 1]] - Dasher's Dark Oatmeal Stout
   * [[brewing:recipe:2|Recipe 2]] - Vanilla Dessert Porter   * [[brewing:recipe:2|Recipe 2]] - Vanilla Dessert Porter
 +  * [[brewing:recipe:3|Recipe 3]] - Dark Amber Ale
  
 {{ :brewing:srm.jpg?600 |}} {{ :brewing:srm.jpg?600 |}}
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 ABV = (OG – FG) * 131.25 ABV = (OG – FG) * 131.25
  
-===== Priming Sugar Guide (Sucrose) ===== +===== Brewing Notes =====
- +
-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. +
- +
  
 +  * [[brewing:yeasts.txt|Yeasts]]
 +  * [[brewing:priming|Priming Sugar Guide]]
brewing/log.1754003720.txt.gz · Last modified: by tailkinker