Which temperature should I use?

Use the highest fermentation temperature the beer reached after active fermentation, not your current cellar temperature.

Why do different sugars need different amounts?

Sugars differ in fermentability and water content; this changes how much CO₂ each gram produces. The calculator accounts for these yields.

Can I prime with DME?

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

What if the result is negative or zero?

It means your beer already contains at least the target carbonation at the given temperature. No priming sugar is needed.

How accurate are style presets?

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

Can I dose per bottle instead of batch priming?

Yes. The calculator shows per-bottle amounts for common sizes. Use a precise scale and sanitize carefully.

Priming Sugar Calculator

This professional-grade priming sugar calculator helps homebrewers and craft producers determine the exact amount of sugar needed to achieve a desired carbonation level when bottling. It accounts for residual CO₂ from fermentation, your beer’s temperature, the chosen sugar type, and batch size, delivering fast, accurate, and repeatable results.

Batch size *

L US gal

Use liters or US gallons. The calculator converts to liters internally.

Beer temperature at bottling *

°F °C

Accepted range: 32–100 °F (0–38 °C) typical.

Target carbonation (vol CO₂) *

Selecting a style shows a recommended range; click “Use style midpoint” to fill the target automatically.

Priming sugar type *

Corn sugar (dextrose) Table sugar (sucrose) DME Honey

Different sugars produce different CO₂ yields; the calculator adjusts the weight accordingly.

Per-bottle size (optional)

See how much sugar to add per bottle if dosing individually.

Results

Residual CO₂ (from temperature) 0.00 vol

CO₂ to add 0.00 vol

Priming sugar required 0.0 g (0.00 oz)

Per-bottle dose —

Method: temperature-adjusted residual CO₂ + sugar-specific CO₂ yield constants. See methodology below.

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. Link: howtobrew.com
Empirical residual CO₂ vs. temperature equation widely used in brewing software: VCO₂ = 3.0378 − 0.050062·T + 0.00026555·T² (T in °F), originally derived from fermentation CO₂ solubility data.

Tutti i calcoli si basano rigorosamente sulle formule e sui dati forniti da questa fonte.

The Formula Explained

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

$$ V_{res}(T_{^\circ F}) = 3.0378 - 0.050062\,T + 0.00026555\,T^2 $$

Priming sugar mass:

$$ m_s = k_s \cdot V_{beer,L} \cdot \max\big(0, V_{target} - V_{res}\big) $$

where

m_s = sugar mass (grams)
k_s = sugar yield constant (grams per liter per volume CO₂)
V_{beer,L} = batch volume (liters)
V_{target} = target carbonation (volumes CO₂)

Sugar yield constants used in this calculator (industry practice, aligned to Palmer and common calculators):

Corn sugar (dextrose, monohydrate): k_s = 3.86 g·L⁻¹·vol⁻¹
Table sugar (sucrose): k_s = 3.65 g·L⁻¹·vol⁻¹
DME (dry malt extract): k_s = 6.86 g·L⁻¹·vol⁻¹
Honey (typical): k_s = 4.16 g·L⁻¹·vol⁻¹

Glossary of Variables

Batch size: The total beer volume to be bottled. Accepted in liters or US gallons.
Beer temperature: Highest post-fermentation temperature; determines residual CO₂.
Target carbonation: Desired CO₂ volumes dissolved in beer (volumes = liters CO₂ per liter beer at STP).
Residual CO₂: CO₂ already dissolved due to fermentation at the given temperature.
CO₂ to add: Target minus residual (floored at zero).
Priming sugar required: Total mass of the selected sugar needed for the entire batch.
Per-bottle dose: Sugar for one bottle size, proportional to bottle volume.

How It Works: A Step-by-Step Example

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

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

Boil a small volume of water (e.g., 200–300 mL), dissolve the sugar, cool to room temperature, gently mix with the beer, then bottle promptly.

Frequently Asked Questions (FAQ)

Which temperature should I enter?

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

Can I prime with table sugar?

Yes. Table sugar (sucrose) is fully fermentable and requires slightly less mass than corn sugar. Select “Table sugar” so the yield constant is applied.

How accurate are these constants?

They match typical brewing practice and Palmer’s guidance. Minor variations arise from yeast performance, packaging temperature, and measurement precision.

What if I keg instead of bottle?

Kegging uses pressure and temperature to force-carbonate. This tool is optimized for bottle conditioning; for kegs use a force carbonation chart or calculator.

Is dosing per bottle as reliable as batch priming?

Both work. Batch priming improves consistency. If dosing per bottle, use a precise scale, sanitize carefully, and verify each dose.

Why does the calculator show zero sugar?

Your beer already holds at least the desired CO₂ at the given temperature. Lower the target, or confirm the temperature you entered is correct.

Strumento sviluppato da Ugo Candido,. Contenuti verificati da,.
Last reviewed for accuracy on: September 12, 2025.