Priming a Dunkelweizen

[neilbay]

• First time brewer

Hey guys, I am a bit of a newbie to brewing, and to this forum, so forgive me if this has been asked before and feel free to point me in the right direction.

I have put down a dunkelweizen that smells, looks and tastes great. I plan on bulk priming but am getting a bit confused about the quantity of dextrose to use per litre.

I have 21 litres to bottle, It was fermented at a max temp of 22 degrees and I am looking for a CO2 volume of around 3.9.

On checking out the web and various forums I am seeing people saying between 6 and 7gms/ litre but when I use one of the Priming calculators, such as Brewers Friend, I am getting a figure of 285gms for the 21 litres, which equates to 13.5gms / litre. This seems a bit high for bottling and I don't want bombs.

Am i missing something? Your help would be greatly appreciated as i want to bottle today.

 

[Jack of all biers]

Hi neilbay,

Welcome to the forum. I just looked at a couple of recipes of Weizen I did and found that I used between 6 and 7gm/L for the last few brews I did and they were around 19-20C mark. That was good enough for me. Try this attachment for size if you want to get technical about CO2 volumes or gm/L. It's accurate enough, though some of it may not be perfect.

 

[neilbay]

Hi neilbay,

Welcome to the forum. I just looked at a couple of recipes of Weizen I did and found that I used between 6 and 7gm/L for the last few brews I did and they were around 19-20C mark. That was good enough for me. Try this attachment for size if you want to get technical about CO2 volumes or gm/L. It's accurate enough, though some of it may not be perfect.

Thanks mate, much appreciated. Did you get a good creamy head that held well with yours at that carb rate?. I got spoilt when I was in Bavaria and am trying to duplicate a Franziskaner Dunkel as best as I can.

 

[neilbay]

Thanks mate, much appreciated. Did you get a good creamy head that held well with yours at that carb rate?

Hi neilbay,

Welcome to the forum. I just looked at a couple of recipes of Weizen I did and found that I used between 6 and 7gm/L for the last few brews I did and they were around 19-20C mark. That was good enough for me. Try this attachment for size if you want to get technical about CO2 volumes or gm/L. It's accurate enough, though some of it may not be perfect.

The guide you provided is perfect more me starting out.. Many thanks for that.

 

[Jack of all biers]

Thanks mate, much appreciated. Did you get a good creamy head that held well with yours at that carb rate?. I got spoilt when I was in Bavaria and am trying to duplicate a Franziskaner Dunkel as best as I can.

Yep. I lived in Munich for a couple of years so know what you mean.

 

[Sidney Harbour-Bridge]

This is a handy dandy tool

https://www.brewersfriend.com/beer-priming-calculator/

 

[Garfield]

I've had bad experiences with high volumes of CO2. While you're starting out, consider more conservative rates and work up from there. I pretty much use 2.0 volumes for most styles and I usually get great head retention on dark beers