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Old 01-22-2014, 08:51 PM   #1
petrolSpice
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So most equations I've seen use only OG and FG to determine ABV. But what about the priming sugar that is added before bottling? The yeast will convert it into alcohol increasing the ABV. So how is this accounted for? When creating the recipe would I just add the priming sugar in as a fermentable? Or is there a general rule of thumb?



 
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Old 01-22-2014, 09:00 PM   #2
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Yes, count the priming sugar as a fermentable. Here is more info on my blog:
http://woodlandbrew.blogspot.com/201...ing-sugar.html

There is a rule of thumb for you as well.


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Old 01-22-2014, 09:00 PM   #3
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You are correct in that when bottle carbing, the priming sugar will increase your abv. The amount of the increase will depend on how much you add and your batch volume. In most cases, the increase is around 0.1% bump in the abv, and for most of us, that is negligible and not worth adding into the recipe.

If you want to be absolutely accurate, you could add it into your fermentables and assume 100% fermentability, assuming you are using a simple sugar to prime with.

 
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Old 01-22-2014, 09:02 PM   #4
petrolSpice
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Thanks guys. For fun I messed with with the recipe calculator and found that 4-5oz of priming sugar will add another 0.2-0.3% to the ABV (for the random recipe I created), which is not an insignificant amount I think. 0.25% seems to be a good rule of thumb from what I've just read doing a google search.

 
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Old 01-23-2014, 12:53 AM   #5
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Quote:
Originally Posted by petrolSpice View Post
Thanks guys. For fun I messed with with the recipe calculator and found that 4-5oz of priming sugar will add another 0.2-0.3% to the ABV (for the random recipe I created), which is not an insignificant amount I think. 0.25% seems to be a good rule of thumb from what I've just read doing a google search.
Remember to account for the increase in volume due to the water you dissolve the sugar in. I think that wil bring your number down quite a bit.

I just ignore it.

 
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Old 01-23-2014, 01:19 AM   #6
rodwha
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I often get higher numbers than the calculator figures and will use a little extra water when I boil my priming sugars to help offset anything. I will often use from a pint to a quart (pre boil) all depending.

I ran a 6 gal recipe through Brewtoad (1.052/1.010 5.5%) and added 4 oz of corn sugar and got 1.054/1.011 5.7%, but went back and added 0.1 gal for the solution it was boiled in which brought it down to 5.6%.
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Old 02-03-2014, 05:02 PM   #7
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What is best to use for priming sugar? I been using organic cane sugar with good results

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Old 02-03-2014, 06:39 PM   #8
rodwha
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Corn sugar is what's commonly used, but any sort of sugar can be used.

In the beginning I used carbonation drops, but then tried table sugar, which worked quite well. I've also used honey.

I like this priming sugar calculator as it shows many things and ways to measure it:

http://www.northernbrewer.com/priming-sugar-calculator/


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...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
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