Carbonation

Use the following list as a reference when entering the desired carbonation level. The typical range for each beer style (in volumes of CO₂) is shown.

Styles:

American Amber Ale: 2.2-2.8 American Brown: 1.5-2.5 American Dark Lager: 2.5-2.7 American Lager: 2.6-2.7 American Light Lager: 2.6 American Pale Ale: 2.2-2.8 American Pilsener: 2.6-2.7 American Premium Lager: 2.6-2.7 American Wheat: 2.3-2.6 Bamberg Rauchbier: 2.2-2.6 Barley Wine: 1.3-2.3 Belgian Dubbel: 1.9-2.4 Belgian Fruit Lambic: 2.6-4.5 Belgian Gueuze Lambic: 3.0-4.5 Belgian Lambic: 3.0-4.5 Belgian Pale Ale: 1.9-2.5 Belgian Strong Ale: 1.9-2.4 Belgian Tripel: 1.9-2.4 Belgian White (Wit): 2.1-2.6 Berliner Weisse: 3.5 Bière de Garde: Bock: 2.2-2.7 Bohemian Pilsener: 2.3-2.5 Brown Porter: 1.7-2.5 California Common: 2.4-2.8 Cream Ale: 2.6-2.7 Doppelbock: 2.3-2.6 Dortmunder/European Export: 2.6 Dunkelweizen: 3.6-4.5 Düsseldorf Altbier: 2.2-3.1 Eisbock: 2.4 English Best (Special) Bitter: 0.75-1.3 English Brown: 1.5-2.3 English Dark Mild: 1.3-2.0 English Light Mild: 1.3-2.0 English Old/Strong Ale: 1.5-2.3 English Ordinary Bitter: 0.75-1.3 English Pale Ale: 1.5-2.3 English Strong (Extra Special) Bitter: 0.75-1.3 Flanders Brown: 1.9-2.5 Foreign-Style Stout: 2.3-2.6 German Pilsener: 2.5 Helles Bock: 2.2-2.7 Imperial Stout: 1.5-2.3 India Pale Ale: 1.5-2.3 Irish Dry Stout: 1.6-2.0 Kölsch: 2.4-2.7 Maibock: 2.2-2.7 Märzen/Oktoberfest: 2.6-2.7 Münchner Helles: 2.3-2.7 Munich Dunkel: 2.2-2.7 North German Altbier: 2.2-3.1 Oatmeal Stout: Oud Bruin: 1.9-2.5 Robust Porter: 1.8-2.5 Schwarzbier: 2.2-2.6 Scottish Export Ale: 0.75-1.3 Scottish Heavy Ale: 0.75-1.3 Scottish Light Ale: 0.75-1.3 Strong Scotch Ale: 1.5-2.3 Sweet Stout: 2.0-2.4 Traditional Bock: 2.2-2.7 Vienna: 2.4-2.6 Weizen/Weissbier: 3.6-4.5 Weizenbock: 3.7-4.7

Enter the desired volumes of CO2:

Choose a method:

Bottle Priming

Kegging

This section calculates priming rates by weight, not volume. See these articles by Mark Hibberd and Dave Draper for the rational. Also, see the Bottle Priming Widget page for more information.

Metric Users: Type an L after the number if entering volume by liters (example: 23L). Append a C if entering temperatures in Celsius (example: 16C).

Enter the amount of beer being bottled. This is typically less than the final volume because of racking losses, etc...

Volume being bottled (gallons):
Beer temperature at bottling (°F):		Residual CO2: -

Priming Ingredient:

Corn Sugar

Cane Sugar

Dried Malt Extract

Honey

Fermentability* (%):

This field is updated when you select a sugar (above).

Recommended quantity: - (-)

* Fermentability, as used here, is the percentage of CO₂ produced as compared to sucrose (cane sugar).