Priming Sugar Calculator

Calculate the correct amount of priming sugar for bottle conditioning based on batch volume, target carbonation, beer temperature, and sugar type.

Batch Volume

gallons

Target CO2 Volumes

volumes

Beer Temperature

°F

Sugar Type

Tab to move between fields

Sugar Needed

4 grams

Sugar Needed0.13 oz

Residual CO22.21 volumes

CO2 to Add0.19 volumes

How to Use This Calculator

Enter batch volume in gallons and your target CO₂ volumes for the style.
Enter the highest temperature the beer reached after fermentation (residual CO₂ estimate).
Select sugar type (corn sugar, table sugar, DME, etc.).
Review Sugar Needed in grams and ounces, Residual CO₂, and CO₂ to Add.

How the result changes with Target CO2 Volumes

Batch Volume: Volume of beer to be bottled in gallons. Measure carefully to avoid over-carbonation.
Target CO2 Volumes: Desired carbonation level. English ales ~1.8-2.2, American ales ~2.3-2.8, Belgian ales ~3.0-4.0, lagers ~2.4-2.8.
Beer Temperature: Highest temperature the beer reached after fermentation was complete. This determines residual CO2.
Sugar Type: Priming sugar type: 1 = Corn Sugar (dextrose), 2 = Table Sugar (sucrose), 3 = Honey, 4 = Dry Malt Extract (DME).

Identify Input Parameters
4 parameters
Batch Volume = 5, Target CO2 Volumes = 2.4, Beer Temperature = 65, Sugar Type = 1 = 4 input(s) provided
Calculate Sugar Needed
Sugar Needed = sg
4 = 4
Calculate Sugar Needed
Sugar Needed
0.13 = 0.13
Calculate Residual CO2
Residual CO2
2.21 = 2.21

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