Good morning everyone. I have a question about the amount of priming sugar to use for the Vanilla Porter I'm brewing. (Recipe listed below) The last batch of beer I brewed came out way overcarbonated so I'm a little concerned about this one. The brewery recommended using 3/4 of a cup of priming sugar. However the tasty brew calculator (http://www.tastybrew.com/calculators/priming.html) is telling me to use just under half a cup. I don't want this batch to turn out overcarbonated again. Please help! Also I was considering adding cold brewed coffee at the bottling stage. Would I have to add more priming sugar to offset the oils from the coffee?
Urca Vanilla Porter - Malt Extract Recipe Minimize
STEEPING GRAINS
AMT
NAME
ORIGIN
0.88 lbs Medium Crystal (55-70L) Great Britain
0.75 lbs Flaked Barley America
0.5 lbs Aromatic Malt Belgium
0.5 lbs Chocolate Malt Great Britain
0.5 lbs Special B Malt Belgium
0.25 lbs Black Patent Malt Great Britain
EXTRACTS
AMT
TYPE
6 lbs Amber Liquid
HOP SCHEDULE
AMT
NAME
BOIL TIME
2.75 oz Willamette (4.0 AAU) 30 min
0.25 oz Centennial (10.0 AAU) 10 min
YEAST CHOICES
LAB
STRAIN
White Labs WLP001 California Ale
Wyeast 1056 American Ale
SafAle US-56
GENERAL INFORMATION
VARIABLE
TARGET/EXPECTED
OG 1.061 (15.0 Plato)
FG 1.018 (4.6 Plato)
ABV 5.3%
PROCESS NOTES
During your brew session, chop up five vanilla beans, and put them in a sealable glass bowl. Pour white rum (or another neutral sterilizing alcohol) into the bowl to just above the level of the beans. Seal the bowl and let sit during primary. Add the beans to the secondary fermenter before racking.
Urca Vanilla Porter - Malt Extract Recipe Minimize
STEEPING GRAINS
AMT
NAME
ORIGIN
0.88 lbs Medium Crystal (55-70L) Great Britain
0.75 lbs Flaked Barley America
0.5 lbs Aromatic Malt Belgium
0.5 lbs Chocolate Malt Great Britain
0.5 lbs Special B Malt Belgium
0.25 lbs Black Patent Malt Great Britain
EXTRACTS
AMT
TYPE
6 lbs Amber Liquid
HOP SCHEDULE
AMT
NAME
BOIL TIME
2.75 oz Willamette (4.0 AAU) 30 min
0.25 oz Centennial (10.0 AAU) 10 min
YEAST CHOICES
LAB
STRAIN
White Labs WLP001 California Ale
Wyeast 1056 American Ale
SafAle US-56
GENERAL INFORMATION
VARIABLE
TARGET/EXPECTED
OG 1.061 (15.0 Plato)
FG 1.018 (4.6 Plato)
ABV 5.3%
PROCESS NOTES
During your brew session, chop up five vanilla beans, and put them in a sealable glass bowl. Pour white rum (or another neutral sterilizing alcohol) into the bowl to just above the level of the beans. Seal the bowl and let sit during primary. Add the beans to the secondary fermenter before racking.