batch priming euro lager

[Brycey]

Up till now i've been priming each 500ml bottle with one teaspoon of sugar but tonight i would like to have a go at batch priming my coopers euro lager!
If i assume that a teaspoon is roughly 5g then for 23l i work that out to roughly 230g but that seems way to much compared to what other people on here use.Anyone done this brew and batch primed with good results? Bearing in mind that i like my lager with a good level of carbination.

Cheers
B

 

[SloeBrewer]

I'll be interested to see what the reply to this is, as I will need to prime mine in a couple of weeks. I usually batch prime my beers with around 90g for 23l, so was thinking that 200g would be good for a lager.

 

[pittsy]

you will want around 150/180 g for a lager of 23l , i do my wheat beers at 150g and are very lively , i would go for around 180g but no more as they'll be pouring out without pouring . Have you tried filling a bowl with 45 odd spoon full of sugar i would think you have been using less than 230g as that's over half again of what i use .

 

[JKaranka]

I've used between 80g to 130g of brewer's sugar depending on the style (but I tend to brew 21l batches). I'd assume you need around 150g for 23l of lager, which should end up around 2.5 volumes.

 

[Brycey]

Cheers guys
150g it is then

Get this bottled up tonight then on to extract no2 pittsy's hefweizen in the morning.
Extract no1lager style brew conditioning just now had a tester bottle when it was moved to the cold and it tastes great after only 2 weeks in the bottle :

B

 

[CarafeKid]

Hope I'm not too late. The catalogue that they tuck in the box each time I order stuff lists the priming sugar for each kit. For the Coopers European Lager kit, it says that it should be a FG of 1.006 and to use 170g of sugar to prime. Sadly it doesn't say what the OG should have been.

ETA: Apologies, I forgot to mention that that's for a 23l brewlength.

 

[SloeBrewer]

OG on mine was 1.038, using 1kg of BKE 2. Lagers ferment out lower than beers, I believe, as the yeast has higher attenuation, so 1.006 sounds pretty good.

 

[CarafeKid]

That catalogue is online here...

http://www.pinta.it/download/file/8380b ... pinta2.pdf

Lists batch priming amounts for common kits. I don't know whether the figures come from manufacturers, or whether they've made them up. I've seen links to online calculators but it's a bit complicated for my noob brain. If those figures are hokum, could someone let me know?

No link to website above, other than buying stuff from them from time to time.

Oh, forgot to mention. It's in Italian. Figures listed as 'Gr zucchero x priming'.