brewing:log
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Table of Contents
Brewing Log
Experimental Recipes
Standard ABV Formula: ABV = (OG – FG) * 131.25
Priming Sugar Guide
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: Dextrose (corn sugar)
| Style Type | CO₂ Volumes | g Sugar per 20 L | g per Litre | Syrup Strength (g per 10 mL) |
|---|---|---|---|---|
| British ales | 1.8 vols | 70 g | 3.5 g | 3.5 g / 10 mL |
| Mild ales, stouts | 2.0 vols | 80 g | 4.0 g | 4.0 g / 10 mL |
| Amber ales | 2.2 vols | 88 g | 4.4 g | 4.4 g / 10 mL |
| Pale ales | 2.5 vols | 100 g | 5.0 g | 5.0 g / 10 mL |
| Hefeweizen | 2.8 vols | 112 g | 5.6 g | 5.6 g / 10 mL |
| Saisons, Belgians | 3.0 vols | 120 g | 6.0 g | 6.0 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 table sugar (sucrose), reduce weights by ~15% for similar CO₂ volumes.
- Store bottles in a covered container or box during carbonation for safety.
brewing/log.1749949414.txt.gz · Last modified: by tailkinker