Bottle & Bulk Priming Calculator

Enter the information in the first four rows and select which weight units to use for the priming sugar. Press "Calculate!". 
        see CAUTION below
 Desired volume of CO2   
 Beer temperature   
 Beer volume  
 Priming ingredient
 Residual CO2 in beer = Volumes.
 Priming Sugar needed =           

Scroll through the list below to determine the ranges of carbonation suitable for the various styles of beer:

 Volumes of CO2 by Beer Style


Upon completion of fermentation, a certain amount of CO2 remains in the beer. This amount of "residual CO2" depends upon the temperature of the fermentation. An ale fermented at 18°C will have 0.9 volumes of residual CO2 while a lager fermented at 10°C will have 1.2 volumes. To get the same carbonation in these two beers would require different amounts of priming sugar.

Please note:   DME (Dry Malt Extract) varies in its fermentability. Some example brand names are given with their approximate apparent attenuation (AA) values. Typically, DME has an AA of 70% to 75%.


Please exercise caution in using the results from this calculator. If the amount of priming sugar recommended seems excessive then use common sense and only use the amount you're accustomed to using, because it's quite likely you made a mistake when entering your numbers. Too much priming sugar or bottling a batch of beer that is not finished fermenting can cause exploding bottles! Also, some bottles are capable of holding more pressure than others, so don't carbonate bottles to higher pressures than the beer that came in them.

Aussie Home Brewing assumes no liability for the use of the results from this calculator