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Selecting Priming Sugar

Northern Brewer General
#1

I found a recipe for Blue Moon Clone, I am new to brewing and my buddy loves Blue Moon and my wife dosent believe I can make beer at home (my first batch is about to be bottled) so I figured I would get the second batch going for him and to prove my skills or lack there of to her. The recipe has everything except a type and amount of priming sugar. I am certain there is one that will work better than others. Are there any ingredients that help determine the best priming sugar for a particular batch? Also does this recipe look appropriate, I would hate to spend a month or so brewing something that is not even remotely close.

The recipe is as follows
NAME AMOUNT USE PPG
2-Row Brewers Malt 3.0 lb33 % Steep 37
Northern Brewer Wheat Malt Syrup 6.0 lb66 % Boil 36
Hops

NAME AMOUNT TIME USE FORM AA
Hallertauer Mittelfrüh Germany 1.0 oz 60 min Boil Pellet 4.4%
Hallertauer Mittelfrüh Germany 1.0 oz 20 min Boil Pellet 4.4%
Yeasts

NAME LAB ATTENUATION TEMP
Belgian Abbey II 1762 Wyeast 75.0 65°F – 75°F
Extras

NAME AMOUNT TIME USE
Sweet Orange Peel 1.0 oz 15.0 min Boil
Bitter Orange Peel 1.0 oz 15.0 min Boil
Coriander Seed 1.0 oz 15.0 min Boil

#2

You can use this to calculate the amount of priming sugar needed for your batch:

http://www.northernbrewer.com/priming-sugar-calculator

It does not matter whether you use table sugar (sucrose), corn sugar or some other simple sugar. Best to measure by weight.

#3

Use 5/8 cup table sugar for any 5-gallon batch. You’ll never be sorry. Don’t dick around with other kinds of priming sugars. Just stick with cheap easy available table sugar – cane or beet sugar, either one, they’re both the same.

The Wyeast 1762 yeast is totally wrong for this style. Try Wyeast 3944 for much more authentic results.

#4

[quote=“dmtaylo2”]
The Wyeast 1762 yeast is totally wrong for this style. Try Wyeast 3944 for much more authentic results.[/quote]
Good catch. It’s also strange that the recipe calls for steeping 2-row.

#5

Yeah… I guess as long as the “steep” occurs at about 148-150 F, the beer should turn out just fine.

#6

[quote=“kcbeersnob”]You can use this to calculate the amount of priming sugar needed for your batch:

http://www.northernbrewer.com/priming-sugar-calculator[/quote]

I was looking for a calculater the other day to determine DME to prime with. Good to know :cheers:

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