priming

[keithshead]

Hi,
Just drinking the last few bottles of my first brew; a nutty brown ale. I have been very pleased with the results but there is far too much fizz for an ale. I have an IPA fermenting away nicely at around 70 - 75 (too warm?) degrees but i want to get the carbonation right this time. Thinking something as close to hand pulled as possible or a bottled fullers beer. I am going to bulk prime this time around and i am not so much in need of the 'how' side of things rather the 'how much'. How much sugar do i need to use to obtain the desired result? Anyone out there that can give me a few pointers?
Also have a mead that i would like to bottle soon and have the same questions

[OldSpeckledBadger]

I usually use 80g brewers sugar per 5 gallon batch, which I find works well.

[Nermal]

I generally use http://www.brewheads.com/priming.php

I went for 1.4 CO2 for my pale ale as my first batch was much too fizzy - the calc told me to put in around 35 grams of corn sugar (brewing sugar / dextrose) for 4 gallons to get this.

Table below gives you an idea of how much CO2 to put into the calculator:

English Ales 1.5 - 2.0
Stout/Porter 1.7 - 2.3
Belgian Ales 1.9 - 2.4
Wheat Beer 3.3 - 4.5
European Lagers 2.2 - 2.7
American Ales/Lagers 2.2 - 2.7
Lambic 2.4 - 2.8
Fruit Lambic 3.0 - 4.5

The calculator over at http://www.tastybrew.com/calculators/priming.html gives more styles and CO2 amounts but gives the answer in oz

[keithshead]

Cheers lads, very helpfull.