Table of Contents

Brewing Log

Brewing Log

Batch 1 - Oatmeal Porter
Batch 2 - Oatmeal Porter
Batch 3 - Irish Red ale
Batch 4 - Blonde ale
Batch 5 - Oatmeal Imperial Stout - ᛋᛁᛚᚲᛁ ᚱᚨᚷᚾᚨᚱᛟᚲ
Batch 6 - Irish Red ale
Batch 7 - Irish Red ale

Experimental Recipes

Recipe 1 - Dasher's Dark Oatmeal Stout
Recipe 2 - Vanilla Dessert Porter

Standard ABV Formula: ABV = (OG – FG) * 131.25

Brewing Notes

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.