Force Carbonation Charts

 For people new to kegging their home brewed beverages, whether it's beer, wine, cider, or mead, achieving the proper levels of carbonation can be as much of an art as it is a science. This holds true for many veterans of kegging as well. While it's true that for people who have been force carbonating their beverages for years that the process becomes second nature, we want to inject as much science as possible into force carbonation so folks new to the process will have complete success, which ultimately makes for a happy brewer.

This page is broken down into three sections:

• Volume of CO2 as a Function of Pressure and Temperature
• Carbonation Pressure Required (PSI) as a Function of Desired Volumes of CO2 and Temperature (°F)
• Beer Styles and Their Carbonation Levels

Chart 1 shows the degree of carbonation (expressed as volumes of CO2) when you apply the particular pressure at the current temperature. For example, if your beer is at 38°F and you apply 10 psi, then you will develop about 2.4 volumes of CO2 as carbonation. Referencing the third chart below, you will see that this corresponds to the typical carbonation level for an IPA.

Chart 2 shows you what CO2 pressure to apply when you know the carbonation level you desire (expressed as volumes of CO2) and given the beverage's current temperature. For example, if you were brewing a Bavarian hefeweizen, you would reference the third chart and see that the typical carbonation level for a Bavarian Hefeweizen is 3.6 volumes of CO2. Given that your beer is currently 44°F, the chart shows you that you would force carbonate at 27 psi.

Chart 3 lists many common beer styles and their typical carbonation levels (expressed as volumes of CO2). You can use this chart to discover your target carbonation level based upon the style of beer brewed. Of course, you are not obligated to use these stylistically accurate carbonation levels. Many brewers simply pick 2.5 volumes of CO2, which is average, and then carbonate all beers to that level, but sometimes it's fun to challenge yourself and brew as close to the commercial style of beer as possible.

 Chart 1: Volumes of CO2 as a Function of Pressure and Temperature 

Chart 2: Carbonation Pressure Required as a Function of Desired Volumes of CO2 and Temperature