How the priming sugar calculator works
Bottle conditioned beer carbonates when yeast eat a small measured dose of priming sugar in the sealed bottle, producing carbon dioxide. This tool applies a sugar rate per liter for the carbonation level you want, adjusts for the sugar type, and scales it to your batch. It returns the total sugar by weight and a bottle count so you can prime the whole batch at once.
Carbonation levels by style
Different styles carry different amounts of fizz. British ales and stouts sit lower, most lagers and pale ales sit in the medium range, and wheat beers and many Belgian styles run high. Pick the level that fits your beer rather than over carbonating, which makes the beer gushy and harder to pour cleanly.
Corn sugar versus table sugar
Corn sugar, also called dextrose, is the common priming choice and the default here. Plain table sugar works too and is slightly more concentrated, so you need a little less, which the sugar type option handles. Dissolve the sugar in a cup of boiling water, cool it, and gently mix it into the whole batch before bottling so every bottle gets an even share.
Bottle safely
Measure the priming sugar carefully. Too much sugar can over pressurize bottles and, in the worst case, cause them to break, so do not eyeball it or guess high. Use sound bottles rated for carbonation, leave normal headspace, and store them upright at room temperature for a couple of weeks to condition before chilling and serving.
Frequently asked questions
How much priming sugar for 5 gallons? Around 130 to 140 grams of corn sugar for a medium carbonation, a bit less for table sugar.
Corn sugar or table sugar? Either works; table sugar is slightly stronger, so use about 10 percent less.
Why did my bottles over carbonate? Usually too much priming sugar, unfinished fermentation, or warm storage; measure carefully and confirm fermentation is complete.
Related calculators: Fermentation Sugar, Brew Efficiency, Keg.