Priming Sugar
117 g
Ounces
4.12 oz
CO2 Target
2.4 vol
Priming Addition
117 g
4.12 oz of sugar
Cup Measure
0.59 cups
Per 12 oz Bottle
2.21 g
Residual CO2
0.86 vol
New CO2 Added
1.54 vol
Bottle Count
53
Pressure Risk
Balanced
Always use the highest beer temperature reached after fermentation started. Warmer beer already holds less dissolved CO2.
Dissolve priming sugar in a small volume of boiled water, cool it, then rack the beer on top for even mixing.
Target volumes around 2.4 work well for ipa / pale ale profiles.
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This is a typical carbonation target for American ales and a common range for standard 5 gallon bottling batches.
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German wheat beers need higher carbonation than typical ales. Table sugar requires slightly less weight than corn sugar for the same CO2 output.
Beer temperature affects how much CO2 is already dissolved in the beer. Warmer beer holds less residual CO2, so it usually needs more priming sugar to hit the same carbonation target.
Yes. Table sugar works well for bottle conditioning, but it is slightly more fermentable than corn sugar, so you generally use a little less by weight.
Different beer styles call for different carbonation levels measured in volumes of CO2. British ales are often lower around 1.5 to 2.0, while German wheat beers and Belgian styles can go as high as 3.5 to 4.5 volumes.
Most ales finish bottle conditioning in about two to three weeks at room temperature. Lagers and higher-gravity beers can take four to six weeks for full carbonation and flavor development.
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Last Updated: Mar 16, 2026
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