Carbonation Levels for Various Styles

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