Spraymalt for priming

[juuunx2]

Good evening

Can anyone explain a quick and easy way of calculating how much spraymalt to use in grammes per litre etc when priming. I like to do like some other guy did on here (botling woith pictures post). i.e syphon straight from FV into new FV which has spraymalt zapped in microwave with little bit of water. It is so much easier than spooning sugar into bottles.

Thanks in advance
Mart

[seymour]

Who said anything about spooning sugar into bottles? I always recommend batch priming as you do, but plain 'ol cane sugar is cheaper, easier, and more aesthetically-pleasing.

From http://howtobrew.com/section1/chapter11-3.html

Be aware that malt extract will generate break material when boiled, and that the fermentation of malt extract for priming purposes will often generate a krausen/protein ring around the waterline in the bottle, just like it does in your fermenter. Simple sugars don't have this cosmetic problem and the small amount used for priming will not affect the flavor of the beer.

The author also provides this handy chart, but note it assumes 5 US (not Imperial) gallons. You should be able to multiply the result by 1.2

Figure 65- Nomograph for determining more precise amounts of priming sugar. To use the nomograph, draw a line from the temperature of your beer through the Volumes of CO2 that you want, to the scale for sugar. The intersection of your line and the sugar scale gives the weight of either corn or cane sugar in ounces to be added to five gallons of beer to achieve the desired carbonation level. Here is a list of typical volumes of CO2 for various beer styles:

British ales 1.5-2.0
Porter, Stout 1.7-2.3
Belgian ales 1.9-2.4
American ales 2.2-2.7
European lagers 2.2-2.7
Belgian Lambic 2.4-2.8
American wheat 2.7-3.3
German wheat 3.3-4.5

[juuunx2]

Thanks Seymour

I will use accordingly

Mart