Priming Sugar 1kg

Priming Sugar 1kg

Priming sugar highly fermentable sugar (Dextrose) used for secondary fermentation/bottle conditioning to carbonate your beer

The amount used in a brew depends on style and temperature. We recommend researching the correct amount used for your particular beer.

You can choose to either pour the required amount of sugar in each bottle or batch prime.

BATCH PRIMING:

• Make sure all your equipment is sanitized.
• Dissolve the required amount of sugar in about 200ml of boiling water.
• Wait for the mixture to cool.
• Pour into the fermentation vessel/bottling bucket
• Gently stir in ( try to avoid stirring up the sediment)
• Let it sit for 10 to 20 minutes
• Bottle or Keg your brew

Below is a rough guide on how much priming sugar to use

STYLE CO2 VOLUME

American ales...........2.2–3.0

British ales................1.5–2.2

German weizens......2.8–5.1

Belgian ales..............2.0–4.5

European lagers.......2.4–2.6

American lagers.......2.5–2.8

Porter, Stout.............1.7-2.3

Belgian ales..............1.9-2.4

American ales..........2.2-2.7

European lagers......2.2-2.7

Belgian Lambic........2.4-2.8

American wheat......2.7-3.3

German wheat........3.3-4.5

Batch priming @ 21 C

CO2 - grams per litre

1 ............. 0.7 g

1.5 .......... 2.9 g

2 ............. 5.1 g

2.5 .......... 7.3 g

3 ............. 9.5 g

3.5 .......... 1.7 g

4 ............. 13.9 g

4.5 .......... 16.1 g

5 ............. 18.3 g

5.5 .......... 20.5 g