Priming Sugar

Desired Volume of CO2
Beer Temperature degF
Volume of Beer gallons
Sugar Grams Ounces Cups
Corn Sugar
Sucrose
Dextrose
DME
Brown Sugar
Molasses
Honey
Corn Syrup
Maple Syrup
Sorghum Syrup
Belgian Candy Syrup
Belgian Soft Candy Sugar

 

Style Guidelines

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