Priming Sugar Calculator

Calculate priming sugar for homebrew beer carbonation.

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Features

Multi-Sugar Support

Calculates for 6 different fermentables including Honey, Maple Syrup, and DME.

Temperature Correction

Automatically adjusts for residual CO2 based on your highest fermentation temp.

Style Guide Built-in

One-click presets for American Ales, Stouts, Lagers, Wheat Beers, and more.

Safety Limits

Warns you if your target CO2 exceeds standard glass bottle pressure ratings.

About Priming Sugar Calculator

The Priming Sugar Calculator is a precision tool designed for homebrewers who take carbonation seriously. Achieving the perfect "fizz" requires more than just guessing; it involves understanding Henry's Law and how temperature affects the residual CO2 already dissolved in your fermented beer. Before you even add sugar, your beer contains some CO2 generated during fermentation. The colder the fermentation temperature, the more CO2 stays in solution. This calculator mathematically accounts for that residual gas so you don't over-carbonate. It then calculates the exact weight of sugar needed to bridge the gap to your desired target volume. Whether you are bottling a low-carbonation British Ale or a highly effervescent Belgian Saison, this tool supports all major priming sugars including Corn Sugar (Dextrose), Table Sugar (Sucrose), Dry Malt Extract (DME), Honey, and Maple Syrup.

How to Use Priming Sugar Calculator

  • 1
    Measure Batch Volume

    Determine the exact volume of beer that will go into bottles (exclude trub/sediment loss).

  • 2
    Enter Max Temperature

    Input the highest temperature the beer reached after active fermentation began. This determines residual CO2.

  • 3
    Select Target Style

    Choose a target carbonation level (Volumes of CO2) or pick a beer style from the presets.

  • 4
    Choose Sugar

    Select your priming agent (usually Corn Sugar or Table Sugar).

  • 5
    Calculate & Weigh

    Use a kitchen scale to weigh the exact amount of sugar shown in grams.

  • 6
    Dissolve & Mix

    Boil the sugar in ~2 cups of water, cool it, and gently mix into the beer before bottling.

Frequently Asked Questions

The temperature you enter should be the highest temperature the beer sat at after fermentation was complete. This determines how much CO2 from fermentation is still naturally dissolved in the liquid. Cold beer holds more gas than warm beer. If you don't account for this, you might end up with flat or over-carbonated bottles.
It is highly recommended to weigh priming sugar. The density of sugar can vary significantly depending on how it's packed, leading to inconsistent results. A cheap digital kitchen scale allows for much safer and more precise carbonation.
A "Volume of CO2" is a standard unit of measurement for carbonation. It means that the volume of gas dissolved in the liquid is equal to the volume of the liquid itself at standard pressure (1 ATM). Most beers range from 2.0 to 2.8 volumes.
Use just enough water to dissolve the sugar comfortably, usually 1 to 2 cups (250-500ml) is plenty for a 5-gallon batch. The exact amount of water doesn't critically affect the calculation, but boiling it ensures it is sanitized.
Corn sugar is Dextrose (glucose). It is 100% fermentable and very clean-tasting, making it the most popular priming agent for homebrewers.
Yes, but honey is less concentrated than sugar. Our calculator adjusts for this, but note that honey can take longer (3-4 weeks) to fully carbonate because it contains some complex sugars.