Bottle Priming Calculator

Use the following pull-down list as a reference when entering the desired
carbonation level. The typical range for each beer style (in volumes of
CO2) is shown. Choosing an item from this list will select the average of the 2 values.

Average CO2 volumes listed by BJCP style

Select a style…American Lager – Light/Standard/Premium (2.57-2.73)American Lager – Dark (2.5-2.7)American Lager – Classic American Pilsner (2.3-2.5)European Pale Lager – Bohemian Pilsner (2.3-2.5)European Pale Lager – Northern German Pilsner (2.52)European Pale Lager – Dortmunder Export (2.57)European Pale Lager – Muenchner Helles (2.26-2.68)Light Ale – Blond Ale (2.3-2.6)Light Ale – American Wheat (2.3-2.6)Light Ale – Cream Ale (2.6-2.7)Bitter And English Pale Ale – Ordinary Bitter (.75-1.3)Bitter And English Pale Ale – Special or Best Bitter (.75-1.3)Bitter And English Pale Ale – Strong Bitter / English Pale Ale (.75-1.3)Scottish Ales – Light 60/- (.75-1.3)Scottish Ales – Heavy 70/- (.75-1.3)Scottish Ales – Export 80/- (.75-1.3)American Pale Ales – American Pale Ale (2.26-2.78)American Pale Ales – American Amber Ale (2.26-2.78)American Pale Ales – California Common Beer (2.4-2.8)India Pale Ale – India Pale Ale (1.5-2.3)Koelsch And Altbier – Koelsch-Style Ale (2.42-2.73)Koelsch And Altbier – Duesseldorf Altbier (2.16-3.09)Koelsch And Altbier – Northern German Altbier (2.16-3.09)German Amber Lager – Oktoberfest/Maerzen (2.57-2.73)German Amber Lager – Vienna Lager (2.4-2.6)Brown Ale – Mild (1.3-2.0)Brown Ale – Northern English Brown Ale (1.5-2.3)Brown Ale – Southern English Brown (1.5-2.3)Brown Ale – American Brown Ale (1.5-2.5)English And Scottish Strong Ale – Old Ale (1.5-2.3)English And Scottish Strong Ale – Strong Scotch Ale (Wee Heavy) (1.5-2.3)Barleywine And Imperial Stout – English-style Barleywine (1.3-2.3)Barleywine And Imperial Stout – American-Style Barleywine (1.3-2.3)Barleywine And Imperial Stout – Russian Imperial Stout (1.5-2.3)European Dark Lager – Munich Dunkel (2.21-2.66)European Dark Lager – Schwarzbier (Black Beer) (2.2-2.6)Bock – Traditional Bock (2.2-2.7)Bock – Helles Bock/Maibock (2.16-2.73)Bock – Doppelbock (2.26-2.62)Bock – Eisbock (2.37)Porter – Robust Porter (1.8-2.5)Porter – Brown Porter (1.7-2.5)Stout – Dry Stout (1.6-2.0)Stout – Sweet Stout (2.0-2.4)Stout – Oatmeal Stout (2.0-2.4)Stout – Foreign Extra Stout (2.3-2.6)Wheat Beer – Bavarian Weizen (3.6-4.48)Wheat Beer – Bavarian Dunkelweizen (3.6-4.48)Wheat Beer – Berliner Weisse (3.45)Wheat Beer – Weizenbock (3.71-4.74)Strong Belgian Ale – Dubbel (1.9-2.4)Strong Belgian Ale – Tripel (1.9-2.4)Strong Belgian Ale – Belgian Strong Golden Ale (1.9-2.4)Strong Belgian Ale – Belgian Strong Dark Ale (1.9-2.5)Belgian And French Ale – Belgian Pale Ale (1.9-2.5)Belgian And French Ale – Witbier (2.1-2.6)Belgian And French Ale – Biere de Garde (1.9-2.5)Belgian And French Ale – Saison (1.9-2.4)Belgian And French Ale – Belgian Specialty Ale (1.9-2.4)Lambic And Belgian Sour Ale – Straight (Unblended) Lambic-Style (3.0-4.5)Lambic And Belgian Sour Ale – Gueuze/Geuze-Style Ale (3.0-4.5)Lambic And Belgian Sour Ale – Fruit Lambic-Style Ale (2.6-4.5)Lambic And Belgian Sour Ale – Oud Bruin (1.9-2.5)Lambic And Belgian Sour Ale – Flanders Red Ale (1.9-2.5)Fruit Beer – Fruit Beer (2.0-3.0)Spice/Herb/Vegetable Beer – Spice/Herb/Vegetable (2.0-3.0)Smoke-flavored Beer – Classic Rauchbier (2.16-2.57)Smoke-flavored Beer – Other Smoked Beer (2.16-2.57)Specialty/Experimental/Historical – Specialty/Experimental/Histroical (2.2-2.5)Mead – Traditional Mead (1.0-3.5)Mead – Varietal Honey Traditional Mead (1.0-3.5)Mead – Cyser (Apple Melomel) (1.0-3.5)Mead – Pyment (Grape Melomel) (1.0-3.5)Mead – Other Fruit Melomel (1.0-3.5)Mead – Metheglin (1.0-3.5)Mead – Braggot (1.0-3.5)Mead – Mixed Category Mead (1.0-3.5)Cider – Standard Cider and Perry (1.0-3.5)Cider – New England-Style Cider (1.0-3.5)

Volumes of CO₂

Beer Volume

How much beer are you bottling?

gallons

Beer Temperature

Upon completion of fermentation, a certain amount of CO2 remains in the beer.
This amount of “residual CO2” depends upon the temperature of the
fermentation.

degrees Fahrenheitdegrees Celsius