CanadaTier 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
CO₂ residual = 3.0378 − 0.050062 × T_F + 0.00026555 × T_F² (T_F = T_C × 9/5 + 32)
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 (68°F) targeting 2.4 volumes → residual ≈ 0.86 vol, needs 117 g corn sugar.
Method
Metric-native residual CO₂ regression
The 4.014 g-per-litre constant is the correct metric equivalent of the commonly published 15.195 constant, which is calibrated for US gallons (15.195 ÷ 3.78541 = 4.014). The residual-CO₂ regression itself is calibrated in °F, so this calculator converts your °C reading internally before applying it.
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.