En bref
Carbonation levels vary dramatically by style — from 1.5 volumes CO₂ for a British cask ale to 4.5+ volumes for a Belgian witbier. Accurate priming requires knowing your target CO₂ volume, the CO résiduel₂ already in the beer (determined by température de fermentation), the sugar type (each has a different yield per gram), and the volume du brassin. Ce guide covers all of it: CO₂ volume targets for 25+ styles, a complete CO résiduel₂ table, a comparison of 8 sucre de refermentation types, the refermentation en bouteille process from start to finish, and a force carbonation alternative.
Understanding CO₂ Volumes
One “volume” of CO₂ means that for every litre of beer, one litre of CO₂ (at standard temperature and pressure) is dissolved. So a beer carbonated to 2.5 volumes contains 2.5 litres of CO₂ par litre of beer, or roughly 4.9 grams of CO₂ par litre.
The conversion is:
1 volume CO₂ = 1.96 g CO₂ par litre of beer
CO₂ Volume Targets by Style
| Style | Typical CO₂ Volumes | Caractère |
|---|---|---|
| British Cask Ale | 1.0–1.5 | Very low, soft, “real ale” |
| English Bitter | 1.5–2.0 | Faible, traditional |
| Scottish Ale | 1.5–2.0 | Faible, smooth |
| Irish Stout (Draught) | 1.2–1.7 | Very low (nitrogen-assisted) |
| American Pale Ale | 2.2–2.7 | Moyen, classic |
| American IPA | 2.2–2.7 | Moyen |
| German Pilsner | 2.4–2.8 | Moyen-high, crisp |
| Bohemian Pilsner | 2.3–2.6 | Moyen |
| Helles | 2.2–2.6 | Moyen |
| Märzen / Oktoberfest | 2.4–2.8 | Moyen-high |
| Vienna Lager | 2.4–2.7 | Moyen |
| Kölsch | 2.4–2.8 | Moyen-high |
| Altbier | 2.2–2.6 | Moyen |
| Belgian Witbier | 3.0–4.5 | Élevé, effervescent |
| Belgian Blonde | 2.5–3.5 | Moyen-high |
| Belgian Dubbel | 2.3–3.0 | Moyen-high |
| Belgian Tripel | 2.5–3.5 | Élevé |
| Belgian Saison | 3.0–4.5 | Very high, champagne-like |
| Hefeweizen | 3.0–4.5 | Very high, signature fizz |
| Berliner Weisse | 3.0–4.5 | Very high, tart and effervescent |
| American Wheat | 2.5–3.0 | Moyen-high |
| Porter | 1.8–2.5 | Faible-medium |
| Imperial Stout | 1.8–2.5 | Faible-medium |
| Barleywine | 1.5–2.3 | Faible |
| Cider (dry) | 2.5–3.0 | Moyen-high |
| Mead (still) | 0 | Flat |
| Mead (sparkling) | 2.0–3.5 | Variable |
Source: BJCP 2021 Style Guidelines, brewer convention, and Brewing Classic Styles by Jamil Zainasheff and John Palmer.
Residual CO₂: What Is Already in Your Beer
After fermentation, your beer is not flat. It already contains dissolved CO₂ from the fermentation process itself. The amount depends on the highest temperature the beer reached pendant la fermentation (or more precisely, during the final days of fermentation and any garde à froid).
The higher the temperature, the less CO₂ remains dissolved (gases are less soluble in warmer liquids). This is critical: if you ignore CO résiduel₂ and add sugar based on the full target volume, your bottles will be over-carbonated and may even explode.
Residual CO₂ by Température de fermentation
| Fermentation Temp °C (°F) | Residual CO₂ (volumes) | Residual CO₂ (g/L) |
|---|---|---|
| 0 (32) | 1.70 | 3.33 |
| 2 (36) | 1.60 | 3.14 |
| 4 (39) | 1.50 | 2.94 |
| 6 (43) | 1.40 | 2.74 |
| 8 (46) | 1.32 | 2.59 |
| 10 (50) | 1.23 | 2.41 |
| 12 (54) | 1.16 | 2.27 |
| 14 (57) | 1.08 | 2.12 |
| 16 (61) | 1.01 | 1.98 |
| 18 (64) | 0.95 | 1.86 |
| 20 (68) | 0.88 | 1.73 |
| 22 (72) | 0.83 | 1.63 |
| 24 (75) | 0.77 | 1.51 |
| 26 (79) | 0.72 | 1.41 |
| 28 (82) | 0.67 | 1.31 |
| 30 (86) | 0.62 | 1.22 |
Point clé: An ale fermented at 20 °C (68 °F) has about 0.88 volumes of CO résiduel₂. A lager cold-conditioned at 2 °C (36 °F) has about 1.60 volumes. This means the lager needs significantly less sucre de refermentation to reach the same target, despite lager styles often wanting higher carbonation.
The Priming Sugar Formula
Sugar (g) = (Target CO₂ − Residual CO₂) × Volume (L) × Sugar Factor
Where the Sugar Factor depends on the type of sugar (see next section).
For sucre de table (sucrose): Sugar Factor = 3.83 g par litre per volume CO₂.
Example: 19 litres (5 US gallons) of pale ale, fermented at 18 °C, target 2.4 volumes:
- Needed CO₂ = 2.4 − 0.95 = 1.45 volumes
- Sugar = 1.45 × 19 × 3.83 = 105.5 g sucre de table
Sugar Type Comparison: 8 Options
Not all sugars are created equal. Different sugars have different levels of fermentability and different yields of CO₂ per gram. Here is a comprehensive comparison:
| Sugar Type | CO₂ Yield (g CO₂ per g sugar) | Factor (g/L/vol) | Flavour Contribution | Notes |
|---|---|---|---|---|
| Table sugar (sucrose) | 0.51 | 3.83 | None | Baseline reference |
| Corn sugar (dextrose) | 0.46 | 4.24 | None | Most common in US brassage amateuring |
| Dry extrait de malt (DME) | 0.37 | 5.27 | Slight malt character | ~80% fermentable |
| Honey | 0.43 | 4.54 | Subtle honey aroma | Variable fermentability |
| Belgian candi sugar (clear) | 0.51 | 3.83 | None (dark versions add flavour) | Same yield as sucrose |
| Maple syrup | 0.37 | 5.27 | Subtle maple character | ~67% sugar en poids |
| Brown sugar | 0.49 | 3.98 | Slight molasses note | Contains some invert sugar |
| Carbonation drops (tabs) | Varies | Pre-dosed | None | Convenient but less precise |
Pourquoi Corn Sugar Needs More Than Table Sugar
This confuses many brewers. Corn sugar (dextrose monohydrate) contains about 9% water en poids. So 100 g of dextrose delivers only about 91 g of actual glucose, versus 100 g of pure fermensucre de table from sucrose. The CO₂ yield per gram of product is therefore lower.
In practical terms: - 100 g sucrose and 110 g dextrose produce the same carbonation. - The ratio is approximately 1:1.10 (sucrose to dextrose).
Using DME for Priming
Some brewers prefer DME because it does not contribute a “cidery” or “thin” quality that sucre de table is sometimes (incorrectly) accused of causing. The main challenge is that DME is only about 70–80% fermentable (depending on the base malt and mashing conditions used during manufacture), so you need about 38% more en poids than sucre de table.
DME amount = Sucrose amount × 1.38
The Refermentation en bouteille Process
Étape par étape
| Step | Action | Details |
|---|---|---|
| 1 | Calculate sucre de refermentation | Use calculator with target CO₂, CO résiduel₂, volume, and sugar type |
| 2 | Prepare sugar solution | Dissolve sugar in 150–250 ml (5–8 oz) of eau bouillante; cool to température ambiante |
| 3 | Transfer beer to seau d'embouteillage | Rack gently from fermenter, leaving sediment behind |
| 4 | Add sugar solution | Pour into seau d'embouteillage before or during racking to ensure even mixing |
| 5 | Stir gently | Use a sanitised spoon; stir slowly for 30 seconds to distribute evenly; avoid splashing (oxidation) |
| 6 | Fill bottles | Leave 2–3 cm (1 in) of headspace |
| 7 | Cap or cork | Ensure tight seal |
| 8 | Condition | Store at 18–24 °C (64–75 °F) for 2–3 weeks |
| 9 | Chill and test | Refrigerate one bottle for 48 hours, then open and evaluate carbonation |
Conditioning Temperature and Time
| Temperature | Time to Full Carbonation | Notes |
|---|---|---|
| 12–15 °C (54–59 °F) | 4–6 weeks | Slow but fine results |
| 16–18 °C (61–64 °F) | 3–4 weeks | Good for lagers post-priming |
| 18–22 °C (64–72 °F) | 2–3 weeks | Ideal for most ales |
| 22–26 °C (72–79 °F) | 1.5–2 weeks | Faster, but may produce faux goûts in light beers |
| > 26 °C (79 °F) | 1–1.5 weeks | Not recommended — risk of autolysis, alcools de fusel |
Élevéer temperatures accelerate yeast activity but can produce faux goûts. For best results, aim for 20 °C (68 °F) and be patient.
Élevé-Gravity Beers: When to Add Fresh Yeast
If your beer has been dans le fermenteur for more than 4 weeks, has undergone cold crashing, or is above 8% ABV, the remaining yeast may be insufficient for carbonation. In these cases, add a small amount of fresh yeast at bottling time.
| Scenario | Levure recommandée Addition |
|---|---|
| Standard beer, < 4 weeks in fermenter | None needed |
| Beer aged > 6 weeks | 0.5 g dry yeast per 19 L |
| Cold-crashed beer | 0.5 g dry yeast per 19 L |
| Beer > 8% ABV | 1.0 g dry yeast per 19 L |
| Beer > 10% ABV or aged > 3 months | 2.0 g dry yeast per 19 L |
Use a clean, neutral yeast (such as Safale US-05 or Fermentis F-2, which is specifically designed for refermentation en bouteille). Rehydrate the yeast in a small amount of warm water (25 °C / 77 °F) for 15 minutes before adding to the seau d'embouteillage with the sugar solution.
Force Carbonation: The Keg Alternative
If you keg your beer, you can skip sucre de refermentation entirely and force carbonate with CO₂ from a cylinder. This gives you precise control and near-instant carbonation.
Set-and-Forget Method
- Transfer beer to a sanitised Cornelius keg.
- Purge headspace with CO₂ (3–4 bursts).
- Set regulator to the pressure corresponding to your target CO₂ volumes at your serving/storage temperature.
- Wait 7–14 days.
Force Carbonation Pressure Table (PSI)
| Temp °C (°F) | 2.0 vol | 2.5 vol | 3.0 vol | 3.5 vol | 4.0 vol |
|---|---|---|---|---|---|
| 1 (34) | 5.3 | 8.5 | 11.7 | 14.9 | 18.1 |
| 3 (38) | 6.4 | 9.7 | 13.1 | 16.4 | 19.7 |
| 5 (41) | 7.5 | 11.1 | 14.6 | 18.1 | 21.6 |
| 7 (45) | 8.8 | 12.5 | 16.2 | 19.9 | 23.6 |
| 10 (50) | 10.8 | 14.8 | 18.8 | 22.8 | 26.8 |
| 13 (55) | 12.9 | 17.3 | 21.6 | 26.0 | 30.3 |
| 16 (61) | 15.3 | 19.9 | 24.6 | 29.3 | 34.0 |
| 20 (68) | 18.5 | 23.7 | 28.9 | 34.1 | 39.3 |
Burst Carbonation (Quick Method)
- Chill beer to 1–3 °C (34–38 °F).
- Set regulator to 30 PSI (207 kPa).
- Connect gas, shake keg vigorously for 60 seconds.
- Disconnect gas, vent keg to release excess pressure.
- Set regulator to serving pressure (10–14 PSI for most ales).
- Let settle for 24 hours.
- Test and adjust.
This method can fully carbonate a keg in 24–48 hours, but it requires some trial and error. Over-carbonation is easy to fix in a keg (just vent) but impossible to fix in bottles.
Résolution des problèmes Carbonation Problems
| Problème | Cause probable | Solution |
|---|---|---|
| Flat bottles after 3 weeks | Insufficient yeast, low temperature, poor seal | Move to warmer location; check caps; add yeast if needed |
| Over-carbonated (gushing) | Too much sucre de refermentation, infection, bottled too early | Chill bottles immediately; open carefully; check FG was stable |
| Uneven carbonation (some bottles flat, some over-carbonated) | Poor mixing of sucre de refermentation | Better stirring technique next time; always dissolve in water first |
| Bottle bombs (exploding bottles) | Serious — infection, bottled before FG stable, massive over-priming | Move bottles to a safe container; chill to slow yeast; open carefully outdoors |
| Slow conditioning | Cold temperatures, high-ABV beer, low yeast count | Move to 20–22 °C; wait longer; next time add fresh yeast at bottling |
For deeper coverage of carbonation problems, including diagnosis and prevention of bouteilles explosives, consultez notre guide on Carbonation Résolution des problèmes Guide.
Common Priming Mistakes
Mistake 1: Using Online Calculators with Wrong Units
Some calculators ask for volumes in US gallons, others in litres. Entering 19 litres into a field expecting US gallons will give you sucre de refermentation for 72 litres of beer — a recipe for bouteilles explosives. Always verify the unit before calculating.
Mistake 2: Measuring Sugar by Volume Instead of Weight
A “cup” of dextrose weighs differently depending on how tightly it is packed — anywhere from 110 to 160 grams. Always weigh your sucre de refermentation with a kitchen scale. Even a basic scale accurate to ±1 g is fine for this purpose.
Mistake 3: Ignoring Residual CO₂
Using a flat 2.4 volumes as your target without subtracting CO résiduel₂ means you are adding too much sugar. This is especially problematic for lagers cold-conditioned at near-freezing temperatures, where CO résiduel₂ can be 1.5+ volumes.
Mistake 4: Adding Sugar Directly to the Bottling Bucket
Dry sugar poured into a seau d'embouteillage does not distribute evenly, no matter how well you stir. Always dissolve it in hot water first, cool the solution, and then add it to the bucket.
Mistake 5: Bottling Before Fermentation Is Complete
If your FG has not stabilised (i.e., readings are still dropping), bottling will result in over-carbonation because the yeast will consume both the remaining wort sugars and the sucre de refermentation. Always confirm FG with two readings 48–72 hours apart. Use our Abv Calculator Complete Guide to verify your final ABV makes sense for the style and yeast.
Batch Priming vs Individual Bottle Priming
| Method | Pros | Cons |
|---|---|---|
| Batch priming (sugar in bucket) | Even distribution, precise control, one measurement | Requires seau d'embouteillage, transfer step |
| Carbonation drops (per bottle) | Convenient, no extra equipment | Less precise, one-size-fits-all dosing |
| Individual dosing (weighed per bottle) | Can vary carbonation per bottle | Extremely tedious, scale accuracy matters |
Batch priming is the recommended method for consistent results. Carbonation drops work in a pinch but do not account for bottle size differences, CO résiduel₂ variation, or style-specific targets. For those interested in the complete refermentation en bouteille process including long-term storage, see Refermentation en bouteille Complete Guide.
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Méthodologie
CO₂ volume targets by style are sourced from the BJCP 2021 Style Guidelines and cross-referenced with Brewing Classic Styles by Jamil Zainasheff and John Palmer (Brewers Publications, 2007). The CO résiduel₂ table is derived from Henry’s Law solubility data for CO₂ in water/ethanol solutions, as published in the ASBC Methods of Analysis, Beer-13 (CO₂ Content). Specific values were generated using the formula from New Brewing Lager Beer by Greg Noonan (Brewers Publications, 1996), Chapter 19.
Sugar CO₂ yield values are calculated from stoichiometric fermentation equations (C₆H₁₂O₆ → 2C₂H₅OH + 2CO₂) adjusted for the molecular weight and water content of each sugar type. DME fermentability (~75%) is based on typical extract assay data published by extrait de malt manufacturers. The dextrose monohydrate correction (9% water) is from the food chemistry standard for this product.
Force carbonation pressure data is computed from the Henry’s Law equation with constants from Bamforth’s Brewing Materials and Processes (Academic Press, 2016). John Palmer’s How to Brew (4th Edition, Brewers Publications, 2017), Chapter 11, was referenced for the refermentation en bouteille process and troubleshooting guidance.