I'm planning to bottle my Munich Helles today, batch priming as always, but I'm unsure how much sugar to use. The issue is temperature - it was fermented around 10degC before raising to about 17degC for a couple of days, then 20degC a couple more days before cold crashing down to about 4degC for the last 5 days or so. Any suggestions which temperature to punch in to the BF calculator? The original recipe/article suggests to err towards over-carbonating if you're unsure so I'm inclined to punch in a slightly lower temperature. It suggests 2.25vols CO2 whereas style guidelines say 2.3 to 2.7, so I guess I have enough margin for error. Any suggestions based on experience where you've used a range of temperatures like this?