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When bottling, what is recommended amount of priming sugar used for 5 gallons for this style of beer?

I will be brewing this on Friday hopefully. Probably going to add some grapefruit as well. I think the berries from mosaic, the honey malt, and the grapefruit citrus would be a great combo. I will post results.

I used both WLP029 Kolsch yeast and S04. Both are great. The consensus is S04.

I altered this recipe a bit, mashed at 154, and finished right at 1.014 (5.0abv). Nice and malty, just a touch on the dryer side like I like. Entering in a competition this weekend. Thanks for the recipe!

Ok, did a little revamp. 5.5 gallon batch Mash: 13lbs pilsner 2lbs Munich 1lb caramunich 4oz Special B 60oz roasted pumpkin Boil: Magnum (60min for 25 IBUs) 2 tsp homemade pumpkin spice (5min) 1lb dark candi syrup (0min) 1lb beet sugar(0min) Wyeast 3787 Trappist Est OG...

I just realize I was saying ounces and not teaspoons on the pumpkin spice. Wtf. Lol. Major brain fart.

Yes, the syrup And ok.....maybe I'll do 1oz of spice and go from there if needed.

I figure fruity, plum, dark sugary, pumpkiny and spicy goodness. I guess it'd be more like a Christmas beer. I don't know. Thoughts and advice welcome 5.5gallon batch Mash at 154 degrees: 17lb pilsner 1 lb caramunich 60oz pumpkin puree (baked at 350 for 30-40minutes) 6oz special B...

Probably two batches into it

I dry hop with pellets using a bag. I just soak the bag in Star San solution for a minute before I toss in the keg or fermenter.

Since last I posted in here... 5 dark saison + 5 French saison + 5 British brown ale + 5 pale ale + 5 dipa = 12,940

Well, just brewed this today. Threw it in the fermenter an hour ago. I guess we'll see how she goes :D

That's what I'm expecting lol

Well, I haven't ever ramped up 3711 past 80. I have a couple times with 3724 though. Maybe I'll try this time around.

Thanks, guys. I figure I'd start it out at around 68 and just let it climb by itself to mid-high 70s.

This is crazy. Lol. Never heard of this.

So, I'm probably brewing this tomorrow or Saturday. I have 2 ounces of Hungarian medium toast oak sitting around. I figured since I'm using Nelson Sauvin hops, which are wine-like hops, the oak could be a nice addition if I just steamed them and tossed in secondary for a week or two. Thoughts...

For reference, I have tried 3 types of bags out there. Ordered the grand slam package about 2 weeks ago. Finally used my Wilser bag on Sunday. Best bag yet. Custom sizing and the drawstring are the major appeal to me. Love it. I'll be sticking with this one. Cheers!

This has become my house pale. I love it. Little of this and that creates a great pale ale with a little complexity and depth. Also, this is full boil volume in mash. I do the BIAB method. Grains: 8lbs pale malt 2row 8oz Munich 20l 8oz Vienna 4oz Victory 4oz wheat, flaked 4oz Crystal 40...

Good tips. Thanks, dfhar.