1
2
Special Note on Pressure and Carbonation
Beverage
Typical Grams
per Litre (g/L) CO
2
British Ales
3.0 - 4.0
Porter, Stout
3.5 - 4.5
Belgian Ales
4.0 - 4.5
American Ales
4.5 - 5.5
European Lagers, Belgian Lambics
5.0 - 5.5
Some Lagers, New World Ales
5.5 - 6.0
Cider and Mead
Still - 8.0
American Wheat
5.5 - 6.5
German Wheat Beers
6.5 - 8.0
Historically the amount of CO
2
in a beer has
depended on its beer style and this ranges from 3g/L
to 8g/L. We’ve found over the years that WilliamsWarn
brewers like to target around about 6–6.4g/L CO
2
in
their beers.
Beverage
Typical Serving
Temperature
British Ales
1 – 7°C / 34 – 45°F
Porter, Stout
1 – 8°C / 34 – 46°F
Belgian Ales
6 – 10°C / 43 – 50°F
American Ales
7 – 13°C / 45 – 55°F
European Lagers, Belgian Lambics
5 – 16°C / 41 – 61°F
Some Lagers, New World Ales
10 – 15°C / 41 – 59°F
The typical serving temperature for beers also has
a historical basis and ranges from 1ºC–15/16ºC
(34ºF–59/61ºF). The brewers in New Zealand,
Australia and the USA tend to like the colder beers,
so we’ve targeted 1ºC (34ºF) as the starting point for
these instructional manuals.
CO
2
Levels From Pressure vs Temperature
CO
2
Level g/L
Tank Pressure (BAR)
Temp (ºC)
13
12
11
10
9
8
7
6
5
4
3
2
1
APPENDICES
APPENDICES
Summary of Contents for BrewKeg50
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