Upon completion of fermentation, a certain amount of CO2 remains in the beer. This amount of "residual CO2" depends upon the temperature of the fermentation. An ale fermented at 18°C will have 0.9 volumes of residual CO2 while a lager fermented at 10°C will have 1.2 volumes. To get the same carbonation in these two beers would require different amounts of priming sugar. Please note: DME (Dry Malt Extract) varies in its fermentability. Some example brand names are given with their approximate apparent attenuation (AA) values. Typically, DME has an AA of 70% to 75%. Caution
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