orcus332

Recipes 

Hi guys,
I have a hefeweizen from AHS 1 day in the primary and was starting to think about how much priming sugar I would need. I have about 5.5G so after we siphon off the top, I'll have around 5-5.25G to bottle. The kit came with 4.5oz of priming sugar (corn sugar). I've checked out the online calcs and want to run these number by you guys because they seem high, and I dont' want bottle bombs! So the temp of fermentation is 72 and I want about 4.0 units of CO2. According to that, I would need about 8 oz of sugar which seems crazy high. Since I have 4.5oz of corn, i was going to add 3.5oz of table sugar. Does this seem right?
Thanks!

Parker36

Recipes 

4.0 vols of CO2 is really high (which is why you are getting such a high weight of sugar). Normally you go for 2.4-2.8 vols of CO2 in hefe's which would leave you about 4.25 and 5.5oz of sugar.

If you like the higher carbonation, add an extra oz of sugar, more and you may be risking bombs (I'm not sure what the bottles are rated for, I'm sure somebody will chime in later)

ifishsum

Recipes 

I use 5.5 to 6 ounces corn sugar to bottle a 5.5 g batch of hefe, turns out great. I'd add 1 ounce of cane sugar or to your 4.5 ounces of corn sugar as Parker suggests. I wouldn't use much more than that myself.

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orcus332

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Thanks for the input. Im using the Wyeast 3068 yeast with this one, and in the description it mentions that 3.2 volumes of C02 is good for this one. The CO2 calc websites have said 4 volumes of CO2 though, that's why i was aiming so high. I'll just add an extra ounce of cane sugar as suggested.

lmg95

Recipes 

The Beer Recipator - Carbonation

I had this site bookmarked and it lists weizens as 3.6 - 4.5 vols CO2

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passedpawn

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I make a 5.5G hefe with 3068. Several times. Always used 3/4 cup, which is about 4.4 oz. If anything, it is overcarbed, but I like lots of head on the hefe.

orcus332

Recipes 

Weird, that's only 2.3 vols of CO2.

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DoctaC

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Anyone else have insight on this? Most of the calculators I'm seeing say 4.0+ volumes of CO2.. which ends up being 7+ ounces of sugar. This is crazy, recently I tried to make one of my pale ales more carbonated with 6.5-7 ounces and it was extremely overcarbonated, to the point where it was unserveable. Each and every bottle overflowed the glass immediately upon pouring. I had to open all of them slowly and re-cap to try to fix the issue, and then they ended up all being flat .

I'm bottling a hefe tonight and I'm going to shoot for around 5.5 ounces of cane sugar.

tektonjp

Recipes 

Traditionally, it's really carbed. When I lived in Bavaria, you learned real quick how to pour a Hefe so it wouldn't explode over the glass. Doing so in a bar means you have to get the next round.
Cold beer, sloooow pour on a severely tilted glass. The right glass is important too.
As for your carbing sugar, sounds about right for a room temp fermentation.

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