So, heres the scoop. I used Mangrove Jacks Dubbel Extract kit, it's almost ready to be bottled so, as it is written in their manual I should use 2 tsp of sugar per 2L. So for the whole 12L of wort I should use 12 tsp. Converting that to grams, accounting for the ingredient(dextrose(powdered sugar)) 12tsp=30.66g.

_________Here is the problem. Using the priming sugar calculator (Bottling Priming Calculator) I get this:

So taking into account that its a Dubbel, using the Belgian Ale Scale for CO2 Vol. (1.9-2.4 volumes)

as well as taking into account that the wort's temperature will be 18C/64F, the calculation comes at 57.2g(corn sugar). That's almost double the amount Mangroove Jacks manual recommended!

Does anyone know why?

and which calculation do you think would be better to use?

_________Here is the problem. Using the priming sugar calculator (Bottling Priming Calculator) I get this:

So taking into account that its a Dubbel, using the Belgian Ale Scale for CO2 Vol. (1.9-2.4 volumes)

as well as taking into account that the wort's temperature will be 18C/64F, the calculation comes at 57.2g(corn sugar). That's almost double the amount Mangroove Jacks manual recommended!

Does anyone know why?

and which calculation do you think would be better to use?

**Mangrove Jacks Manual:**