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Priming Sugar Calculator
Calculate the exact amount of priming sugar needed to carbonate your beer to the perfect level. Accounts for residual CO₂ based on fermentation temperature.
Current temperature of finished beer (affects residual CO₂)
Total Sugar Needed
27.0g
(0.95 oz)
Per 12oz Bottle
0.13 tsp
(0.5g)
Carbonation Details:
Residual CO₂: 2.14 volumes
CO₂ to Add: 0.36 volumes
Estimated Bottles: 53 × 12oz
Target Level: 2.5 volumes
Calculation Method
Sugar (g) = (Target CO₂ - Residual CO₂) × Factor × Volume (L)Residual CO₂ = 3.0378 - 0.050062×T + 0.00026555×T²
About Priming Sugar
Priming sugar is added to beer before bottling to create carbonation through a secondary fermentation in the bottle. The amount needed depends on your target carbonation level and the residual CO₂ already dissolved in your beer from fermentation.
Important Tips:
- Mixing: Dissolve priming sugar in a small amount of boiling water before adding to bottling bucket
- Even Distribution: Gently stir to ensure even mixing without introducing oxygen
- Temperature Matters: Measure beer temperature accurately - warmer beer holds less CO₂
- Conditioning Time: Allow 2-3 weeks at room temperature for carbonation to develop
- Sugar Types: Corn sugar is most predictable; table sugar works well but use slightly less
Common Carbonation Levels:
- 1.5-2.0 volumes: British cask ales, barleywines
- 2.0-2.5 volumes: Most American and British ales
- 2.5-3.0 volumes: Lagers, wheat beers
- 3.0-4.0 volumes: Belgian ales, champagne-like beers
⚠️ Safety Note: Heavy bottles are required for carbonation levels above 3.0 volumes. Standard beer bottles may not withstand the pressure.