Priming Sugar Calculator

This priming sugar calculator will help you to work out the approximate amount of sugar to add to you beer or cider in order to carbonate it to a particular level of CO2.

This calculator takes into account a couple of variables that will affect the final carbonation. There is a detailed guide to priming sugar here which details these variables further.

All you need to know is the temperature of the beer, the amount of beer and the volume of CO2 you want to achieve. Below is a chart detailing typical levels of CO2 in different beer styles.

Level of Carbonation accourding to different beer styles

American Amber Ale Ale 2.3-2.8 vols
American Barleywine Ale 1.8-2.5 vols
American Brown Ale Ale 2.0-2.6 vols
American IPA Ale 2.2-2.7 vols
American Pale Ale Ale 2.3-2.8 vols
American Stout Ale 2.3-2.9 vols
Belgian Blond Ale Ale 2.2-2.8 vols
Belgian Dark Strong Ale Ale 2.3-2.9 vols
Belgian Dubbel Ale 2.3-2.9 vols
Belgian Golden Strong Ale Ale 2.3-2.9 vols
Belgian Pale Ale Ale 2.1-2.7 vols
Belgian Specialty Ale Ale 2.1-2.9 vols
Belgian Tripel Ale 2.4-3.0 vols
Berliner Weiss Ale 2.4-2.9 vols
Biere de Garde Ale 2.3-2.9 vols
Blonde Ale Ale 2.4-2.8 vols
Brown Porter Ale 1.8-2.5 vols
Dry Stout Ale 1.8-2.5 vols
Dunkelweizen Ale 2.5-2.9 vols
Dusseldorf Altbier Ale 2.1-3.1 vols
English Barleywine Ale 1.6-2.5 vols
English IPA Ale 2.2-2.7 vols
Extra Special/Strong Bitter (English Pale Ale) Ale 1.5-2.4 vols
Flanders Brown Ale/Oud Bruin Ale 2.2-2.8 vols
Flanders Red Ale Ale 2.2-2.7 vols
Foreign Extra Stout Ale 2.0-2.6 vols
Fruit Lambic Ale 2.4-3.1 vols
Gueuze Ale 2.4-3.1 vols
Imperial IPA Ale 2.2-2.7 vols
Imperial Stout Ale 1.8-2.6 vols
Irish Red Ale Ale 2.1-2.6 vols
Kolsch Ale 2.4-2.8 vols
Mild Ale 1.3-2.3 vols
Northern English Brown Ale Ale 2.2-2.7 vols
Oatmeal Stout Ale 1.9-2.5 vols
Old Ale Ale 1.8-2.5 vols
Robust Porter Ale 1.8-2.5 vols
Roggenbier (German Rye Beer) Ale 2.5-2.9 vols
Saison Ale 2.3-2.9 vols
Scottish Export 80/- Ale 1.5-2.3 vols
Scottish Heavy 70/- Ale 1.5-2.3 vols
Scottish Light 60/- Ale 1.5-2.3 vols
Southern English Brown Ale Ale 1.3-2.3 vols
Special/Best/Premium Bitter Ale 0.8-2.1 vols
Standard/Ordinary Bitter Ale 0.8-2.2 vols
Straight (Unblended) Lambic Ale 1.8-2.6 vols
Strong Scotch Ale Ale 1.6-2.4 vols
Sweet Stout Ale 2.0-2.4 vols
Weizen/Weissbier Ale 2.5-2.9 vols
Weizenbock Ale 2.4-2.9 vols
Bohemian Pilsner Lager 2.3-2.6 vols
Classic American Pilsner Lager 2.5-2.7 vols
Classic Rauchbier Lager 2.4-2.8 vols
Dark American Lager Lager 2.5-2.9 vols
Doppelbock Lager 2.3-2.6 vols
Dortmunder Export Lager 2.4-2.7 vols
Eisbock Lager 2.2-2.6 vols
German Pilsner (Pils) Lager 2.4-2.8 vols
Lite American Lager Lager 2.5-2.8 vols
Mailbock/Helles Bock Lager 2.2-2.7 vols
Munich Dunkel Lager 2.2-2.7 vols
Munich Helles Lager 2.3-2.7 vols
Oktoberfest/Marzen Lager 2.5-2.8 vols
Premium American Lager Lager 2.5-2.8 vols
Schwarzbier (Black Beer) Lager 2.2-2.7 vols
Standard American Lager Lager 2.5-2.8 vols
Traditional Bock Lager 2.2-2.7 vols
Vienna Lager Lager 2.4-2.6 vols

To calculate how much priming sugar you’ll need in a batch of beer you first need to know a few things:

  • How much beer you have made
  • How much carbon dioxide is already in the beer (which is dependent on temperature)
  • How much carbonation you want in the finished beer

The first point is easy, you know how much beer is in the fermenter. How do you know how much carbon dioxide is already in the beer though?

The level of CO2 already in the beer is affected by the temperature of the beer at the end of the fermentation. The colder the beer is, the higher the level of CO2 or residual carbonation.

This level of residual carbonation, and carbonation in general, is measured as “volumes of CO2”. The term volumes of CO2 is a way of measuring the level of carbonation in your home brew. What this means in basic terms is that for 1 volume of CO2, there is 1 litre of carbon dioxide is dissolved into 1 litre of liquid which in our case is beer.