Force Carbonation Calculator

Temperature :     Farenheit     Celsius

Desired Volumes of CO2 :

Volumes of CO₂ for common styles :

Use the following list as a reference when entering the desired carbonation level. The typical range for each beer style (in volumes of CO₂) is shown.

Styles:

American Amber Ale: 2.2 to 2.8 American Brown: 1.5 to 2.5 American Dark Lager: 2.5 to 2.7 American Lager: 2.6 to 2.7 American Light Lager: 2.6 American Pale Ale: 2.2 to 2.8 American Pilsener: 2.6 to 2.7 American Premium Lager: 2.6 to 2.7 American Wheat: 2.3 to 2.6 Bamberg Rauchbier: 2.2 to 2.6 Barley Wine: 1.3 to 2.3 Belgian Dubbel: 1.9 to 2.4 Belgian Fruit Lambic: 2.6 to 4.5 Belgian Gueuze Lambic: 3.0 to 4.5 Belgian Lambic: 3.0 to 4.5 Belgian Pale Ale: 1.9 to 2.5 Belgian Strong Ale: 1.9 to 2.4 Belgian Tripel: 1.9 to 2.4 Belgian White (Wit): 2.1 to 2.6 Berliner Weisse: 3.5 Bière de Garde: Bock: 2.2 to 2.7 Bohemian Pilsener: 2.3 to 2.5 Brown Porter: 1.7 to 2.5 California Common: 2.4 to 2.8 Cream Ale: 2.6 to 2.7 Doppelbock: 2.3 to 2.6 Dortmunder/European Export: 2.6 Dunkelweizen: 3.6 to 4.5 Düsseldorf Altbier: 2.2 to 3.1 Eisbock: 2.4 English Best (Special) Bitter: 0.75 to 1.3 English Brown: 1.5 to 2.3 English Dark Mild: 1.3 to 2.0 English Light Mild: 1.3 to 2.0 English Old/Strong Ale: 1.5 to 2.3 English Ordinary Bitter: 0.75 to 1.3 English Pale Ale: 1.5 to 2.3 English Strong (Extra Special) Bitter: 0.75 to 1.3 Flanders Brown: 1.9 to 2.5 Foreign to Style Stout: 2.3 to 2.6 German Pilsener: 2.5 Helles Bock: 2.2 to 2.7 Imperial Stout: 1.5 to 2.3 India Pale Ale: 1.5 to 2.3 Irish Dry Stout: 1.6 to 2.0 Kölsch: 2.4 to 2.7 Maibock: 2.2 to 2.7 Märzen/Oktoberfest: 2.6 to 2.7 Münchner Helles: 2.3 to 2.7 Munich Dunkel: 2.2 to 2.7 North German Altbier: 2.2 to 3.1 Oatmeal Stout: Oud Bruin: 1.9 to 2.5 Robust Porter: 1.8 to 2.5 Schwarzbier: 2.2 to 2.6 Scottish Export Ale: 0.75 to 1.3 Scottish Heavy Ale: 0.75 to 1.3 Scottish Light Ale: 0.75 to 1.3 Strong Scotch Ale: 1.5 to 2.3 Sweet Stout: 2.0 to 2.4 Traditional Bock: 2.2 to 2.7 Vienna: 2.4 to 2.6 Weizen/Weissbier: 3.6 to 4.5 Weizenbock: 3.7 to 4.7

NOTE: The "Temperature" is for the temperature that you plan on storing the beer at. When keg conditioning, CO₂ that is already in suspension isn't as important as the temp the beer will be stored at.