brewing:log
Table of Contents
Brewing Log
Experimental Recipes
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.
brewing/log.txt · Last modified: by tailkinker