Calculate the exact amount of priming sugar needed to carbonate your homebrew. Supports table sugar, dextrose, and honey — with results in both metric and imperial.
CO₂ Volumes by Beer Style
- 1.5–2.0 — British ales, milds, stouts, porters (gentle carbonation)
- 2.0–2.5 — American ales, IPAs, pale ales (medium carbonation)
- 2.5–3.0 — Lagers, pilsners, wheat beers (lively carbonation)
- 3.0–3.5 — Belgian ales, saisons, witbiers (high carbonation)
- 3.5–4.5 — Belgians, lambics, some German weizens (very high — be careful!)
Sugar Types Explained
Table sugar (sucrose) is the most common and readily available. It ferments completely and adds no flavour. Dextrose (corn sugar) is about 10% less fermentable by weight, so you need slightly more. Honey adds a subtle sweetness and floral note — brilliant for braggots and wheat beers — but you’ll need roughly 30% more by weight since it’s only about 75–80% fermentable sugars.
Priming Tips from the Monastery
- Always dissolve sugar in boiling water first (about 200ml) and let it cool before adding to your bottling bucket.
- Stir gently to distribute evenly — you want consistent carbonation in every bottle.
- The temperature matters because warmer beer holds less residual CO₂ from fermentation.
- Over-priming is dangerous — too much sugar can cause bottle bombs. When in doubt, use less.
- Condition bottles at 18–22°C for 2–3 weeks, then cold-crash for clarity.
- If using honey, heat it gently with water (don’t boil) to pasteurise and thin it for easier mixing.