# Priming Sugar Calculator

Priming sugar is the measured dose of fermentable sugar added at bottling to carbonate beer through a final sealed fermentation. The amount depends on target CO2 volumes, beer volume, and the residual CO2 already dissolved — which is set by the beer's temperature. The formula is sugar (g) = (target volumes − residual volumes) × liters × 1.96 / sugar yield.

The temperature matters more than people expect — warm beer already holds less CO₂, so it needs more sugar to reach the same carbonation.

HTML version: https://brewgravity.com/calculators/priming-sugar/

## Inputs

- **Beer volume (L)** (min 0.1, step 0.5) — default: 19
- **Beer temperature (°C)** (step 0.5) — default: 20
- **Target CO₂ volumes** (min 0, step 0.1) — default: 2.4
- **Priming sugar** (Corn sugar (dextrose) / Table sugar (sucrose) / Dry malt extract / Honey) — default: corn_sugar

## Outputs

- **grams**: Sugar needed
- **oz**: In ounces
- **residual**: CO₂ already in beer

## FAQ

### How much priming sugar for 5 gallons?

For 19 liters of American-style ale at 2.4 volumes, about 124 g (4.4 oz) of corn sugar, assuming the beer has been sitting near 20 °C. Colder beer holds more CO₂ already and needs less; warmer beer needs more.

### Can I use table sugar instead of corn sugar?

Yes. Sucrose yields slightly more CO₂ per gram than dextrose, so use about 10% less by weight. It does not affect the flavor at these quantities, whatever you may have read.

### Why did my bottles come out flat?

Usually cold conditioning — yeast will not carbonate at cellar temperature. Leave the bottles somewhere around 20 °C for two weeks before you judge them. Failing that, the yeast may have been dropped out by long cold conditioning or fining.

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Source: https://brewgravity.com — Free priming sugar calculator for bottle conditioning: grams of corn sugar, table sugar, DME or honey from beer volume, temperature and target CO₂ volumes, with a reference table and style carbonation levels.