AustraliaTier 1
Priming sugar calculator
Batch volume, temperature and target carbonation in. Grams of priming sugar out.
Free·No sign-up·Last checked 2026-08-27
Formula
T_F = T_C × 9/5 + 32
CO₂ residual = 3.0378 − 0.050062 × T_F + 0.00026555 × T_F²
Corn sugar (g) = 4.014 × volume_L × (target CO₂ − residual CO₂)
Table sugar = corn sugar × 0.909. DME = corn sugar × 1.47.
Worked example. 19 L at 20°C targeting 2.4 volumes → residual ≈ 0.86 vol, needs 117 g corn sugar.
Questions
Beer already holds dissolved CO2 from fermentation, and warmer beer holds less. Use the highest temperature the beer reached after fermentation finished, not the current temperature, since that sets how much residual CO2 is actually in solution.
About 2.2–2.5 volumes suits most ales, 2.5–2.8 fits German lagers and wheat beers, and 2.8–3.2 fits Belgian styles. Check style guidelines for anything unusual.
Table sugar (sucrose) is fully fermentable and slightly more potent by weight than corn sugar (dextrose monohydrate, which carries bound water). Dried malt extract is only partly fermentable sugar by weight, so it takes the most.