Priming Sugar Calculator

Calculate the exact amount of priming sugar needed for bottle conditioning your beer. Accounts for residual CO₂, temperature, sugar type, and batch size.

Use highest post-fermentation temperature

Results:

Residual CO₂

0.00 vol

CO₂ to Add

0.00 vol

Priming Sugar Required

0.0 g (0.00 oz)

Temperature-adjusted residual CO₂ + sugar-specific CO₂ yield constants.

Data Source and Methodology

Authoritative data and equations are adapted from:

  • John J. Palmer, How to Brew (4th ed., Brewers Publications, 2017), Bottling and Carbonation. This is the authoritative reference used by professional brewers worldwide.
  • Empirical residual CO₂ vs. temperature equation widely used in brewing software: V_CO₂ = 3.0378 − 0.050062·T + 0.00026555·T² (T in °F), originally derived from fermentation CO₂ solubility data.

All calculations are rigorously based on the formulas and data provided by these authoritative sources.

The Formula Explained

Understanding the math helps you become a better brewer. Here are the core formulas:

Residual CO₂ (volumes) as a function of temperature (°F):

Vres(T°F) = 3.0378 - 0.050062·T + 0.00026555·T²


Priming sugar mass:

ms = ks · Vbeer,L · max(0, Vtarget - Vres)


Where:

  • ms = sugar mass (grams)
  • ks = sugar yield constant (grams per liter per volume CO₂)
  • Vbeer,L = batch volume (liters)
  • Vtarget = target carbonation (volumes CO₂)

Sugar Yield Constants

These constants are based on industry practice and align with Palmer's guidance:

  • Corn sugar (dextrose): 3.86 g·L⁻¹·vol⁻¹
  • Table sugar (sucrose): 3.65 g·L⁻¹·vol⁻¹
  • DME (dry malt extract): 6.86 g·L⁻¹·vol⁻¹
  • Honey: 4.16 g·L⁻¹·vol⁻¹

In-Content Ad Unit

How It Works: Step-by-Step Example

Scenario: 5.0 US gallon American pale ale, bottling at 68°F, target 2.5 vol CO₂, using corn sugar.

  1. Convert volume to liters: 5.0 gal × 3.78541 = 18.93 L
  2. Calculate residual CO₂ at 68°F:
    Vres = 3.0378 − 0.050062·68 + 0.00026555·68² ≈ 0.85 vol
  3. CO₂ to add: 2.5 − 0.85 = 1.65 vol
  4. Sugar mass (corn sugar, ks = 3.86):
    m = 3.86 × 18.93 × 1.65 ≈ 120.4 g
  5. In ounces: 120.4 g ÷ 28.3495 ≈ 4.25 oz

Method: Boil 200-300 mL of water, dissolve the sugar, cool to room temperature, gently mix with beer, then bottle promptly.

Frequently Asked Questions (FAQ)

Which temperature should I use?

Use the highest temperature your beer reached after active fermentation. CO₂ solubility drops with heat, so using the peak temperature avoids over-carbonation.

Why do different sugars need different amounts?

Sugars differ in fermentability and water content, which changes how much CO₂ each gram produces. The calculator accounts for these yield differences.

Can I prime with DME?

Yes. DME is less fermentable than simple sugars, so you need more by weight. Select DME in the calculator to get an accurate amount.

What if the result is zero or negative?

Your beer already contains at least the target carbonation at the given temperature. No priming sugar is needed. You may want to lower your target or verify the temperature.

How accurate are the style presets?

They follow common style guidelines and industry practice, but taste and packaging constraints vary. Adjust the target to your preference.

Should I dose per bottle or batch prime?

Batch priming (mixing sugar into the whole batch) improves consistency. If dosing per bottle, use a precise scale and sanitize carefully.

Glossary of Key Terms

  • Batch size: The total volume of beer to be bottled (in liters or US gallons)
  • Beer temperature: Highest post-fermentation temperature, which determines residual CO₂
  • Target carbonation: Desired CO₂ volumes dissolved in beer (volumes = liters CO₂ per liter beer at STP)
  • Residual CO₂: CO₂ already dissolved from fermentation at the given temperature
  • Priming sugar: The fermentable sugar added to create carbonation in sealed bottles
Audit: Complete
Formula (LaTeX) + variables + units
This section shows the formulas used by the calculator engine, plus variable definitions and units.
Formula (extracted LaTeX)
\[','\]
','
Formula (extracted text)
Residual CO₂ (volumes) as a function of temperature (°F): Vres(T°F) = 3.0378 - 0.050062·T + 0.00026555·T² Priming sugar mass: ms = ks · Vbeer,L · max(0, Vtarget - Vres) Where: ms = sugar mass (grams) ks = sugar yield constant (grams per liter per volume CO₂) Vbeer,L = batch volume (liters) Vtarget = target carbonation (volumes CO₂)
Formula (extracted text)
Vres = 3.0378 − 0.050062·68 + 0.00026555·68² ≈ 0.85 vol
Formula (extracted text)
m = 3.86 × 18.93 × 1.65 ≈ 120.4 g
Variables and units
  • No variables provided in audit spec.
Sources (authoritative):
Changelog
Version: 0.1.0-draft
Last code update: 2026-01-19
0.1.0-draft · 2026-01-19
  • Initial audit spec draft generated from HTML extraction (review required).
  • Verify formulas match the calculator engine and convert any text-only formulas to LaTeX.
  • Confirm sources are authoritative and relevant to the calculator methodology.
Verified by Ugo Candido on 2026-01-19
Profile · LinkedIn
, ', svg: { fontCache: 'global' } };

Priming Sugar Calculator

Calculate the exact amount of priming sugar needed for bottle conditioning your beer. Accounts for residual CO₂, temperature, sugar type, and batch size.

Use highest post-fermentation temperature

Results:

Residual CO₂

0.00 vol

CO₂ to Add

0.00 vol

Priming Sugar Required

0.0 g (0.00 oz)

Temperature-adjusted residual CO₂ + sugar-specific CO₂ yield constants.

Data Source and Methodology

Authoritative data and equations are adapted from:

  • John J. Palmer, How to Brew (4th ed., Brewers Publications, 2017), Bottling and Carbonation. This is the authoritative reference used by professional brewers worldwide.
  • Empirical residual CO₂ vs. temperature equation widely used in brewing software: V_CO₂ = 3.0378 − 0.050062·T + 0.00026555·T² (T in °F), originally derived from fermentation CO₂ solubility data.

All calculations are rigorously based on the formulas and data provided by these authoritative sources.

The Formula Explained

Understanding the math helps you become a better brewer. Here are the core formulas:

Residual CO₂ (volumes) as a function of temperature (°F):

Vres(T°F) = 3.0378 - 0.050062·T + 0.00026555·T²


Priming sugar mass:

ms = ks · Vbeer,L · max(0, Vtarget - Vres)


Where:

  • ms = sugar mass (grams)
  • ks = sugar yield constant (grams per liter per volume CO₂)
  • Vbeer,L = batch volume (liters)
  • Vtarget = target carbonation (volumes CO₂)

Sugar Yield Constants

These constants are based on industry practice and align with Palmer's guidance:

  • Corn sugar (dextrose): 3.86 g·L⁻¹·vol⁻¹
  • Table sugar (sucrose): 3.65 g·L⁻¹·vol⁻¹
  • DME (dry malt extract): 6.86 g·L⁻¹·vol⁻¹
  • Honey: 4.16 g·L⁻¹·vol⁻¹

In-Content Ad Unit

How It Works: Step-by-Step Example

Scenario: 5.0 US gallon American pale ale, bottling at 68°F, target 2.5 vol CO₂, using corn sugar.

  1. Convert volume to liters: 5.0 gal × 3.78541 = 18.93 L
  2. Calculate residual CO₂ at 68°F:
    Vres = 3.0378 − 0.050062·68 + 0.00026555·68² ≈ 0.85 vol
  3. CO₂ to add: 2.5 − 0.85 = 1.65 vol
  4. Sugar mass (corn sugar, ks = 3.86):
    m = 3.86 × 18.93 × 1.65 ≈ 120.4 g
  5. In ounces: 120.4 g ÷ 28.3495 ≈ 4.25 oz

Method: Boil 200-300 mL of water, dissolve the sugar, cool to room temperature, gently mix with beer, then bottle promptly.

Frequently Asked Questions (FAQ)

Which temperature should I use?

Use the highest temperature your beer reached after active fermentation. CO₂ solubility drops with heat, so using the peak temperature avoids over-carbonation.

Why do different sugars need different amounts?

Sugars differ in fermentability and water content, which changes how much CO₂ each gram produces. The calculator accounts for these yield differences.

Can I prime with DME?

Yes. DME is less fermentable than simple sugars, so you need more by weight. Select DME in the calculator to get an accurate amount.

What if the result is zero or negative?

Your beer already contains at least the target carbonation at the given temperature. No priming sugar is needed. You may want to lower your target or verify the temperature.

How accurate are the style presets?

They follow common style guidelines and industry practice, but taste and packaging constraints vary. Adjust the target to your preference.

Should I dose per bottle or batch prime?

Batch priming (mixing sugar into the whole batch) improves consistency. If dosing per bottle, use a precise scale and sanitize carefully.

Glossary of Key Terms

  • Batch size: The total volume of beer to be bottled (in liters or US gallons)
  • Beer temperature: Highest post-fermentation temperature, which determines residual CO₂
  • Target carbonation: Desired CO₂ volumes dissolved in beer (volumes = liters CO₂ per liter beer at STP)
  • Residual CO₂: CO₂ already dissolved from fermentation at the given temperature
  • Priming sugar: The fermentable sugar added to create carbonation in sealed bottles
Audit: Complete
Formula (LaTeX) + variables + units
This section shows the formulas used by the calculator engine, plus variable definitions and units.
Formula (extracted LaTeX)
\[','\]
','
Formula (extracted text)
Residual CO₂ (volumes) as a function of temperature (°F): Vres(T°F) = 3.0378 - 0.050062·T + 0.00026555·T² Priming sugar mass: ms = ks · Vbeer,L · max(0, Vtarget - Vres) Where: ms = sugar mass (grams) ks = sugar yield constant (grams per liter per volume CO₂) Vbeer,L = batch volume (liters) Vtarget = target carbonation (volumes CO₂)
Formula (extracted text)
Vres = 3.0378 − 0.050062·68 + 0.00026555·68² ≈ 0.85 vol
Formula (extracted text)
m = 3.86 × 18.93 × 1.65 ≈ 120.4 g
Variables and units
  • No variables provided in audit spec.
Sources (authoritative):
Changelog
Version: 0.1.0-draft
Last code update: 2026-01-19
0.1.0-draft · 2026-01-19
  • Initial audit spec draft generated from HTML extraction (review required).
  • Verify formulas match the calculator engine and convert any text-only formulas to LaTeX.
  • Confirm sources are authoritative and relevant to the calculator methodology.
Verified by Ugo Candido on 2026-01-19
Profile · LinkedIn
]], displayMath: [['\\[','\\]']] }, svg: { fontCache: 'global' } };, svg: { fontCache: 'global' } };

Priming Sugar Calculator

Calculate the exact amount of priming sugar needed for bottle conditioning your beer. Accounts for residual CO₂, temperature, sugar type, and batch size.

Use highest post-fermentation temperature

Results:

Residual CO₂

0.00 vol

CO₂ to Add

0.00 vol

Priming Sugar Required

0.0 g (0.00 oz)

Temperature-adjusted residual CO₂ + sugar-specific CO₂ yield constants.

Data Source and Methodology

Authoritative data and equations are adapted from:

  • John J. Palmer, How to Brew (4th ed., Brewers Publications, 2017), Bottling and Carbonation. This is the authoritative reference used by professional brewers worldwide.
  • Empirical residual CO₂ vs. temperature equation widely used in brewing software: V_CO₂ = 3.0378 − 0.050062·T + 0.00026555·T² (T in °F), originally derived from fermentation CO₂ solubility data.

All calculations are rigorously based on the formulas and data provided by these authoritative sources.

The Formula Explained

Understanding the math helps you become a better brewer. Here are the core formulas:

Residual CO₂ (volumes) as a function of temperature (°F):

Vres(T°F) = 3.0378 - 0.050062·T + 0.00026555·T²


Priming sugar mass:

ms = ks · Vbeer,L · max(0, Vtarget - Vres)


Where:

  • ms = sugar mass (grams)
  • ks = sugar yield constant (grams per liter per volume CO₂)
  • Vbeer,L = batch volume (liters)
  • Vtarget = target carbonation (volumes CO₂)

Sugar Yield Constants

These constants are based on industry practice and align with Palmer's guidance:

  • Corn sugar (dextrose): 3.86 g·L⁻¹·vol⁻¹
  • Table sugar (sucrose): 3.65 g·L⁻¹·vol⁻¹
  • DME (dry malt extract): 6.86 g·L⁻¹·vol⁻¹
  • Honey: 4.16 g·L⁻¹·vol⁻¹

In-Content Ad Unit

How It Works: Step-by-Step Example

Scenario: 5.0 US gallon American pale ale, bottling at 68°F, target 2.5 vol CO₂, using corn sugar.

  1. Convert volume to liters: 5.0 gal × 3.78541 = 18.93 L
  2. Calculate residual CO₂ at 68°F:
    Vres = 3.0378 − 0.050062·68 + 0.00026555·68² ≈ 0.85 vol
  3. CO₂ to add: 2.5 − 0.85 = 1.65 vol
  4. Sugar mass (corn sugar, ks = 3.86):
    m = 3.86 × 18.93 × 1.65 ≈ 120.4 g
  5. In ounces: 120.4 g ÷ 28.3495 ≈ 4.25 oz

Method: Boil 200-300 mL of water, dissolve the sugar, cool to room temperature, gently mix with beer, then bottle promptly.

Frequently Asked Questions (FAQ)

Which temperature should I use?

Use the highest temperature your beer reached after active fermentation. CO₂ solubility drops with heat, so using the peak temperature avoids over-carbonation.

Why do different sugars need different amounts?

Sugars differ in fermentability and water content, which changes how much CO₂ each gram produces. The calculator accounts for these yield differences.

Can I prime with DME?

Yes. DME is less fermentable than simple sugars, so you need more by weight. Select DME in the calculator to get an accurate amount.

What if the result is zero or negative?

Your beer already contains at least the target carbonation at the given temperature. No priming sugar is needed. You may want to lower your target or verify the temperature.

How accurate are the style presets?

They follow common style guidelines and industry practice, but taste and packaging constraints vary. Adjust the target to your preference.

Should I dose per bottle or batch prime?

Batch priming (mixing sugar into the whole batch) improves consistency. If dosing per bottle, use a precise scale and sanitize carefully.

Glossary of Key Terms

  • Batch size: The total volume of beer to be bottled (in liters or US gallons)
  • Beer temperature: Highest post-fermentation temperature, which determines residual CO₂
  • Target carbonation: Desired CO₂ volumes dissolved in beer (volumes = liters CO₂ per liter beer at STP)
  • Residual CO₂: CO₂ already dissolved from fermentation at the given temperature
  • Priming sugar: The fermentable sugar added to create carbonation in sealed bottles
Audit: Complete
Formula (LaTeX) + variables + units
This section shows the formulas used by the calculator engine, plus variable definitions and units.
Formula (extracted LaTeX)
\[','\]
','
Formula (extracted text)
Residual CO₂ (volumes) as a function of temperature (°F): Vres(T°F) = 3.0378 - 0.050062·T + 0.00026555·T² Priming sugar mass: ms = ks · Vbeer,L · max(0, Vtarget - Vres) Where: ms = sugar mass (grams) ks = sugar yield constant (grams per liter per volume CO₂) Vbeer,L = batch volume (liters) Vtarget = target carbonation (volumes CO₂)
Formula (extracted text)
Vres = 3.0378 − 0.050062·68 + 0.00026555·68² ≈ 0.85 vol
Formula (extracted text)
m = 3.86 × 18.93 × 1.65 ≈ 120.4 g
Variables and units
  • No variables provided in audit spec.
Sources (authoritative):
Changelog
Version: 0.1.0-draft
Last code update: 2026-01-19
0.1.0-draft · 2026-01-19
  • Initial audit spec draft generated from HTML extraction (review required).
  • Verify formulas match the calculator engine and convert any text-only formulas to LaTeX.
  • Confirm sources are authoritative and relevant to the calculator methodology.
Verified by Ugo Candido on 2026-01-19
Profile · LinkedIn