Ecco una tabella che raccoglie quasi tutti gli stili più conosciuti di birra e ne dichiara il range di volume di CO2 consigliato per il priming. Ho preferito non inserirla direttamente nella guida sul priming perchè la ritengo troppo dispersiva e penso che l’altra già sia sufficiente per gli usi di un homebrewer medio. Chi vuole comunque avere un’idea più precisa di quanto carbonare la birra che sta producento, qua troverà pane per i suoi denti.
| STILE DI BIRRA | VOLUMI DI CO2 |
| American Lager – Light/Standard/Premium | (2.57-2.73) |
| American Lager – Dark | (2.5-2.7) |
| American Lager – Classic American Pilsner | (2.3-2.5) |
| European Pale Lager – Bohemian Pilsner | (2.3-2.5) |
| European Pale Lager – Northern German Pilsner | (2.52) |
| European Pale Lager – Dortmunder Export | (2.57) |
| European Pale Lager – Muenchner Helles | (2.26-2.68) |
| Light Ale – Blond Ale | (2.3-2.6) |
| Light Ale – American Wheat | (2.3-2.6) |
| Light Ale – Cream Ale | (2.6-2.7) |
| Bitter And English Pale Ale – Ordinary Bitter | (.75-1.3) |
| Bitter And English Pale Ale – Special or Best Bitter | (.75-1.3) |
| Bitter And English Pale Ale – Strong Bitter / English Pale Ale | (.75-1.3) |
| Scottish Ales – Light 60/- | (.75-1.3) |
| Scottish Ales – Heavy 70/- | (.75-1.3) |
| Scottish Ales – Export 80/- | (.75-1.3) |
| American Pale Ales – American Pale Ale | (2.26-2.78) |
| American Pale Ales – American Amber Ale | (2.26-2.78) |
| American Pale Ales – California Common Beer | (2.4-2.8) |
| India Pale Ale – India Pale Ale | (1.5-2.3) |
| Koelsch And Altbier – Koelsch-Style Ale | (2.42-2.73) |
| Koelsch And Altbier – Duesseldorf Altbier | (2.16-3.09) |
| Koelsch And Altbier – Northern German Altbier | (2.16-3.09) |
| German Amber Lager – Oktoberfest/Maerzen | (2.57-2.73) |
| German Amber Lager – Vienna Lager | (2.4-2.6) |
| Brown Ale – Mild | (1.3-2.0) |
| Brown Ale – Northern English Brown Ale | (1.5-2.3) |
| Brown Ale – Southern English Brown | (1.5-2.3) |
| Brown Ale – American Brown Ale | (1.5-2.5) |
| English And Scottish Strong Ale – Old Ale | (1.5-2.3) |
| English And Scottish Strong Ale – Strong Scotch Ale (Wee Heavy) | (1.5-2.3) |
| Barleywine And Imperial Stout – English-style Barleywine | (1.3-2.3) |
| Barleywine And Imperial Stout – American-Style Barleywine | (1.3-2.3) |
| Barleywine And Imperial Stout – Russian Imperial Stout | (1.5-2.3) |
| European Dark Lager – Munich Dunkel | (2.21-2.66) |
| European Dark Lager – Schwarzbier (Black Beer) | (2.2-2.6) |
| Bock – Traditional Bock | (2.2-2.7) |
| Bock – Helles Bock/Maibock | (2.16-2.73) |
| Bock – Doppelbock | (2.26-2.62) |
| Bock – Eisbock | (2.37) |
| Porter – Robust Porter | (1.8-2.5) |
| Porter – Brown Porter | (1.7-2.5) |
| Stout – Dry Stout | (1.6-2.0) |
| Stout – Sweet Stout | (2.0-2.4) |
| Stout – Oatmeal Stout | (2.0-2.4) |
| Stout – Foreign Extra Stout | (2.3-2.6) |
| Wheat Beer – Bavarian Weizen | (3.6-4.48) |
| Wheat Beer – Bavarian Dunkelweizen | (3.6-4.48) |
| Wheat Beer – Berliner Weisse | (3.45) |
| Wheat Beer – Weizenbock | (3.71-4.74) |
| Strong Belgian Ale – Dubbel | (1.9-2.4) |
| Strong Belgian Ale – Tripel | (1.9-2.4) |
| Strong Belgian Ale – Belgian Strong Golden Ale | (1.9-2.4) |
| Strong Belgian Ale – Belgian Strong Dark Ale | (1.9-2.5) |
| Belgian And French Ale – Belgian Pale Ale | (1.9-2.5) |
| Belgian And French Ale – Witbier | (2.1-2.6) |
| Belgian And French Ale – Biere de Garde | (1.9-2.5) |
| Belgian And French Ale – Saison | (1.9-2.4) |
| Belgian And French Ale – Belgian Specialty Ale | (1.9-2.4) |
| Lambic And Belgian Sour Ale – Straight (Unblended) Lambic-Style | (3.0-4.5) |
| Lambic And Belgian Sour Ale – Gueuze/Geuze-Style Ale | (3.0-4.5) |
| Lambic And Belgian Sour Ale – Fruit Lambic-Style Ale | (2.6-4.5) |
| Lambic And Belgian Sour Ale – Oud Bruin | (1.9-2.5) |
| Lambic And Belgian Sour Ale – Flanders Red Ale | (1.9-2.5) |
| Fruit Beer – Fruit Beer | (2.0-3.0) |
| Spice/Herb/Vegetable Beer – Spice/Herb/Vegetable | (2.0-3.0) |
| Smoke-flavored Beer – Classic Rauchbier | (2.16-2.57) |
| Smoke-flavored Beer – Other Smoked Beer | (2.16-2.57) |
| Specialty/Experimental/Historical | (2.2-2.5) |
| Cider – Standard Cider and Perry | (1.0-3.5) |
| Cider – New England-Style Cider | (1.0-3.5) |
