I have a problem with calculating the mass of Dextrose to use for a Belguim Dubbel. "Volume of CO2 by style" is 1,9 to 2,4. Volume of mix is 19 L. Beer temp is 20 C Now, here comes my issue: When I choose: "Desired volumes CO2" = 2,0 to 2,4. My mass of Dextrose is 87 g. When I choose: "Desired volumes CO2" = 1,9 and lower. My mass of Dextrose is 10,6 g. The desired volume CO2, reduced by 0,1 but the dextrose need reduced by76,4 g. Am I going to have "flat" beer at 1,9 (desired volume CO2) or an over carbonated beer at 2,0? Can one trust these calculators? I do not whant to "screw" things up now.
I don't know what calculator you are using but it doesn't seem to be a good one try this http://www.northernbrewer.com/priming-sugar-calculator/
I see a lot of carb charts that show this exact figure for Belgian styles . . . and they are wrong. A Belgian Dubbel should be "medium-high" carb level (BJCP), or "expressive" (BA style guidelines), or in the 3.0+ range (Brew Like a Monk). I would bottle my Dubbel at a minimum of 3.0. Brewers Friend has a good priming calculator that can be trusted and a decent tutorial on the subject (although they show the same 1.9 - 2.4 for Belgian styles). . . . and welcome aboard !
