brewing:priming

Priming Sugar Guide (Sucrose)

This chart provides priming sugar amounts based on carbonation targets, assuming:

Style Type	CO₂ Volumes	g Sugar per 20 L	g per Litre	Syrup Strength
British ales	1.8 vols	75 g	3.0 g	3.0 g / 10 mL
Milds & stouts	2.0 vols	85 g	3.4 g	3.4 g / 10 mL
Amber ales	2.2 vols	95 g	3.75 g	3.75 g / 10 mL
Pale ales	2.5 vols	105 g	4.25 g	4.25 g / 10 mL
Hefeweizen	2.8 vols	120 g	4.75 g	4.75 g / 10 mL
Saisons, Belgians	3.0 vols	130 g	5.1 g	5.1 g / 10 mL

Use boiled and cooled water to prepare syrup for sanitation.
PET bottles will show firmness as carbonation develops—use squeeze test to monitor.
Discard PET bottles that appear damaged, cloudy, or soft even when full.
If using dextrose instead, increase weights by ~15%.
Store bottles in a covered container or box during carbonation for safety.