Priming Sugar Calculator (Homebrew Beer Carbonation)
Calculate priming sugar for homebrew bottle conditioning based on beer style and temperature.
What this calculates
Bottle-conditioned beer carbonates from added sugar fermenting in the bottle. Too little = flat; too much = bottle bombs. The right amount depends on beer style (target volumes of CO₂), batch size, and final temperature (warm beer holds less dissolved CO₂).
Formula & how it works
Residual CO₂ ≈ 3.0378 − (0.050062 × T) + (0.00026555 × T²) where T is °F. Sugar (oz) = (target − residual) × gallons × 0.5360 (for corn sugar/dextrose).
Worked example
5 gal pale ale, target 2.4 vol, beer at 68°F. Residual = 0.91. Sugar = (2.4 − 0.91) × 5 × 0.5360 = 4.0 oz (113 g) corn sugar.
Frequently asked questions
Style guidelines?
British ales 1.5-2.2 vol, American ales 2.2-2.7, Belgian 3.0-4.5, German wheat 3.5-4.5, sparkling cider 3.0-4.0.
Corn sugar vs table sugar?
Table sugar (sucrose) ≈ 95% of corn sugar weight — multiply corn-sugar amount by 0.91 for table sugar.
Why measure temp?
Warmer beer dissolves less CO₂, so it holds more 'residual' from active fermentation. Use the highest temp the beer reached, not bottling temp.