Priming Sugar Calculator
Calculate the perfect amount of priming sugar for beer carbonation and bottle conditioning
Calculate Priming Sugar
Total volume of beer to be primed
Temperature during fermentation
Select style for typical carbonation level
Typical range: 1.8-3.2 CO₂ volumes
Different sugars have different fermentation rates
Priming Sugar Results
Current CO₂ Level
0.83 volumes
Based on 70.0°F fermentation
Target CO₂ Level
2.50 volumes
Custom style
Priming Instructions
- 1. Boil 126.5g of table sugar (sucrose) in minimal water (about 1 cup)
- 2. Cool the sugar solution to room temperature
- 3. Add the cooled solution to your bottling bucket first
- 4. Gently rack the beer on top to mix
- 5. Bottle immediately and cap securely
- 6. Store at room temperature for 2-3 weeks for carbonation
Carbonation Analysis
Example Calculation
5-Gallon IPA Batch
Beer Volume: 5 US gallons
Fermentation Temperature: 68°F
Beer Style: IPA (2.4 CO₂ volumes target)
Sugar Type: Table sugar (sucrose)
Calculation Steps
1. Initial carbonation: 3.04 - (0.05 × 68) + (0.000266 × 68²) = 1.63 volumes
2. Carbonation difference: 2.4 - 1.63 = 0.77 volumes
3. Sugar needed: 15.195 × 5 × 0.77 ÷ 1.0 = 58.5g table sugar
Beer Style Carbonation Guide
Priming Sugar Types
Table Sugar (Sucrose)
Most common, neutral flavor, complete fermentation
Corn Sugar (Dextrose)
Slightly less fermentable, crisp finish
Dry Malt Extract
Adds body and malt character, less fermentable
Honey
Adds subtle flavor, variability in fermentation
Safety Tips
Never exceed 3.5 CO₂ volumes to prevent bottle explosions
Always sanitize sugar solution by boiling
Use strong bottles designed for pressure
Store bottles upright during carbonation
Understanding Beer Priming and Carbonation
What is Priming Sugar?
Priming sugar is added to finished beer to create carbonation through secondary fermentation. The residual yeast consumes the sugar, producing CO₂ that dissolves into the beer, creating the characteristic fizz and improving flavor and aroma.
Why Prime Your Beer?
- •Creates natural carbonation without artificial CO₂
- •Improves mouthfeel and beer presentation
- •Enhances aroma release and flavor perception
- •Extends yeast viability in the bottle
Calculation Formula
PS = 15.195 × BV × (FC - IC) ÷ S
- PS: Priming sugar (grams)
- BV: Beer volume (US gallons)
- FC: Final carbonation (CO₂ volumes)
- IC: Initial carbonation (CO₂ volumes)
- S: Sugar fermentability factor
Initial Carbonation Formula
IC = 3.0378 - 0.05062 × T + 0.0002655 × T²
Where T = temperature in Fahrenheit