Forced Carbonation

Matching Carbonation Level to Your Kegerator

This calculator is a useful guide for forced carbonation of kegged beer using the “set and forget” method with CO2. It is advised to ensure that your Pressure and Temperature work within the set-up in which you intend to serve (i.e. it works with your kegerator). Otherwise, you’ll end-up serving your beer too foamy or too flat. The Beer Line Length Calculator may be able to help you with this.

Typical Carbonation Level for Various Beer Styles*:

  • British Ales 1.5–2.0
  • Porter and Stout 1.7–2.3
  • Belgian Ales 1.9–2.4
  • American Ales 2.2–2.7
  • European Lagers 2.2–2.7
  • Belgian Lambic 2.4–2.8
  • American Wheat Beer 2.7–3.3
  • German Wheat Beer 3.3–4.5

Note that the vast majority of the Forced Carbonation charts available in publication and on the internet are ultimately based-upon “Methods of Analysis” American Society of Brewing Chemists (ASBC), 5th Edition 1949. The data from that publication was based on empirical data which converted the Henry’s Law equation for water to an equation for beer. The method used in this calculator is not a best-fit of the ASBC empirical data, but uses quantitative data for improved accuracy.

*Source: Palmer, John J. (2017). How To Brew: Everything You Need to Know to Brew Great Beer Every Time (Fourth Edition). Boulder, Colo.: Brewers Publications.

Forced Carbonation
Forced Carbonation
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