Our priming sugar calculator is created for homebrewers to determine the precise amount of sugar needed to carbonate their beer from sugar types, Cider, Dextrose, Sucrose, Honey, Maple Syrup.
- Beer volume
- Desired carbonation level
- Beer temperature
- Sugar type
A brewer aiming for a crisp lager might use the calculator to determine they need 4.5 oz of corn sugar for a 5-gallon batch at 35°F to reach 2.5 volumes of CO2.
Priming Sugar Calculator
| Beer Style | Target CO2 (vol) | Temp (°F) | Sugar Amount (oz) |
|---|---|---|---|
| Mild Ale | 1.9 | 68 | 3.2 |
| Cream Ale | 2.6 | 45 | 4.5 |
| Saison | 3.2 | 72 | 5.8 |
| Hefeweizen | 3.5 | 60 | 6.3 |
| Stout | 2.2 | 55 | 3.7 |
| American Pale Ale | 2.4 | 68 | 4.2 |
| Belgian Dubbel | 2.8 | 70 | 5.0 |
| Porter | 2.3 | 60 | 4.0 |
| Amber Ale | 2.5 | 65 | 4.4 |
| India Pale Ale | 2.7 | 68 | 4.9 |
| Pale Lager | 2.3 | 40 | 4.0 |
| Brown Ale | 2.4 | 65 | 4.2 |
| Barleywine | 2.5 | 70 | 4.5 |
| Bock | 2.6 | 55 | 4.7 |
| Sour Ale | 2.8 | 75 | 5.2 |
| Witbier | 3.0 | 65 | 5.5 |
| Cider | 2.5 | 50 | 4.5 |
| Fruit Beer | 3.0 | 70 | 5.5 |
| Kolsch | 2.5 | 60 | 4.4 |
| Rye Beer | 2.6 | 65 | 4.7 |
Priming Sugar Formula
Sugar (g) = Beer Volume (L) * (Target CO2 - Residual CO2) * 2.0Where:
- Target CO2 is the desired volumes of carbonation
- Residual CO2 is the CO2 already present in the beer (temperature-dependent)
When you have 19L of beer at 20°C (68°F), aiming for 2.5 volumes of CO2:
- Residual CO2 at 20°C ≈ 0.85 volumes
- Sugar (g) = 19 (2.5 – 0.85) 2.0 = 62.7g
This calculation demonstrates why temperature is crucial; colder beer retains more CO2, requiring less priming sugar.
How to Do Priming Sugar?
- Sanitize all equipment to prevent contamination
- Calculate the required sugar using a priming calculator
- Boil the sugar in a small amount of water to create a syrup
- Cool the syrup to room temperature
- Gently mix the syrup into the beer before bottling
- Fill bottles and cap them securely
- Store at room temperature for 1-2 weeks to allow carbonation
You’re priming 5 gallons of an American Pale Ale targeting 2.4 volumes of CO2, you might use 4.2 oz of corn sugar dissolved in 1 cup of water, ensuring even distribution throughout the batch.
How Many oz of Priming Sugar per Gallon?
- Low carbonation (2.0-2.2 volumes): 0.7-0.8 oz/gallon
- Medium carbonation (2.3-2.6 volumes): 0.9-1.0 oz/gallon
- High carbonation (2.7-3.0 volumes): 1.1-1.3 oz/gallon
For a 1-gallon batch of English Bitter aiming for 2.2 volumes, you’d use approximately 0.8 oz of corn sugar.
How Much Corn Sugar for 5 Gallons of Beer?
For a standard 5-gallon batch, corn sugar quantities typically range from 3.5 to 5 oz.
Let’s consider a German Pilsner:
- Desired carbonation: 2.6 volumes
- Beer temperature: 40°F (4°C)
- Calculated amount: 4.6 oz corn sugar
This would provide a lively, effervescent mouthfeel characteristic of the style.
How Much Sugar to Prime a Keg?
A common approach is to use 1/3 to 1/2 the amount used for bottle conditioning. For a 5-gallon keg of American IPA targeting 2.5 volumes:
- Bottle priming amount: 4.3 oz
- Keg priming amount: 1.4 to 2.2 oz
Always start lower and adjust based on results, as over-carbonation in kegs can be dangerous.
How Much Sugar for 23 Litres of Beer?
Approximately 184g of corn sugar is required for 23 litres of beer.
For metric measurements, let’s consider a 23L batch of Belgian Tripel aiming for 3.0 volumes of CO2:
- Use a priming calculator
- Input: 23L, 18°C (64°F), 3.0 volumes
- Result: Approximately 184g of corn sugar
This higher carbonation level complements the fruity esters and spicy phenols typical in Belgian styles.
How Much Priming Sugar per 500ml Bottle?
Therefore, each 500ml bottle would receive 4g of corn sugar.
For individual bottle priming, the calculation scales down proportionally. Using our Belgian Tripel example:
- Total sugar for 23L: 184g
- Sugar per 500ml: (184g / 23L) 0.5L = *4g
500ml bottle would need 4g of corn sugar.
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