Priming Sugar Calculator

Your details

Total volume of beer to be bottled. Use the actual packaged volume, not the full batch size.
L
Sets the default CO2 target for the selected style. Switch to Custom to enter your own.
The highest temperature the beer reached during fermentation or conditioning. Warmer beer holds less CO2, so this determines how much residual gas is already dissolved.
C
Different sugars have different fermentability: corn sugar and table sugar are the most efficient. DME adds a little malt character. Honey, maple syrup, and molasses contribute subtle flavour.
Priming sugar neededReady to prime
3,774.3

Weight of priming sugar to add at bottling

Unitg
Residual CO2 in beer0.86vol
Additional CO2 needed1.59vol
Also equals133.13 oz
Residual CO2 (already in beer)0.86
CO2 from priming sugar1.59

Add 3774.3 g of Corn sugar (dextrose).

  • Your beer has about 0.86 volumes of residual CO2 from fermentation. Priming will add the remaining 1.59 volumes.
  • Corn sugar (dextrose) is the most popular choice: it is highly fermentable, adds no flavour, and is very consistent batch to batch.
  • Always dissolve priming sugar in a small amount of boiled water (about 250 mL / 1 cup), cool it, then gently mix it into your beer before bottling to ensure even distribution.

Next stepBottle-condition at room temperature (18-24 C / 65-75 F) for 1-3 weeks, then refrigerate. Chill bottles 24 h before opening for best results.

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