How Much Priming Sugar For 5 Gallons Of Beer
Now that you have created the wort, pitched and fermented the yeast, and your brew for a couple of weeks or so, it’s time for you to proceed to the final step. However, proper bottle conditioning and good priming is the only thing that is holding you back from enjoying the fruits of your labor.
However, you must take the right steps to make sure that all your hard work pays off. Some factors need consideration before you can create the perfect brew. So, how much priming sugar do you need if you are making 5 gallons of beer? Read on to find out more about it.
WHAT EXACTLY IS PRIMING SUGAR?
Typically, it is the process of adding unique sugar to the beer before it is bottled for carbonation. The sugar that you add gets consumed by the yeast in the beer and produces carbon dioxide. Because there is no place for the carbon dioxide to escape, it tends to dissolve in the bottle.
This process is straightforward and affordable. And, it helps you to create great-tasting brews. However, when you are adding priming sugar, you have to proceed with caution. The beer will taste flat if you don’t add enough sugar. That’s because there won’t be enough carbonation.
Besides, if you add too much sugar, the bottle will overflow when you open it. In rare cases, if there is too much priming sugar, the bottle might even explode. However, you don’t have to worry about that because you will get the right information about how to get the job done perfectly in the below-mentioned sections.
PRIMING SUGAR YOU NEED FOR 5 GALLONS OF BEER:
The purpose of priming sugar is to provide an adequate food source to the yeast without changing the flavor of your beer. Moreover, you should know that all priming sugar types aren’t the same. And, not every type of sugar is fermentable.
Even some kinds of sugar are mixed with other ingredients that help create different types of flavors in your beer. However, it might ruin your intended flavor sometimes. Besides, when it comes to choosing the type of priming sugar, it depends on your personal preference.
While there are certain myths connected with priming sugar, it is wise to understand each one of them. Here are two popular priming sugars that you can use for 5 gallons of beer.
1. CORN SUGAR (DEXTROSE)
If you are planning to bottling-priming five gallons of fermented beer using corn sugar, you need to add three-quarters of a cup to get the desired carbonation level. Moreover, you can add a little bit more or less depending on the style of beer and your preference.
Besides, if you are thinking about kegging-priming about five gallons of completely fermented beer by using corn sugar or what is popularly called Dextrose, you have to add about one-third of the cup to get the right carbonation level. Again, you can add more or less sugar depending on the style of beer and individual preference.
This process is adopted by most people because it is readily available and affordable. In addition, it doesn’t impart any kind of unusual flavor to your beer. Most brewers choose this option of priming sugars.
2. DRIED MALT EXTRACT OR DME
When it comes to priming 5 gallons of fermented beer to be used for bottling by using DME or dried malt extract, you should add one-fourth of cups to get the desired carbonation level. Depending on your preference and style of beer, you can choose to add more or less of the content.
And when it is about kegging-priming 5 gallons of completely fermented beer by using DME, you have to add one-half of a cup to get the right carbonation level. Moreover, depending on how you will consume the beer and its style, you can even add less or more of it.
Keep in mind that dried malt extract will take a long time to condition the brew compared to dextrose. Hence, be patient until everything gets done in a scheduled manner. Dried malt extract is a kind of unfermented wort that’s dried into powder form.
IS THERE ANY BENEFIT TO ONE OVER ANOTHER?
In general, there is no benefit when it comes to priming with dried malt extract. While both dextrose and dried malt extract don’t add flavor, priming with the latter takes much time compared to the former. Because the exact fermentability degree of DME is unknown, the carbonation level of the beer can’t be controlled.
However, dextrose, on the other hand, is more reliable. It means, that when you use the same ratio, it helps you get the same carbonation levels with higher consistency. Besides, many brewers use DME because they want to produce iner’ bubbles.
This perception is mainly because of the extended time that DME takes to execute a complete carbonate bottle. As such it produces less carbon dioxide in the bottles during initial conditioning. While the bubbles are smaller at first, they dissipate gradually when the DME gets fermented and the beer becomes carbonated.
HOW TO DO BEER BOTTLING THE RIGHT WAY:
Now that you have got the idea about priming sugars, it’s time for you to do the critical step.
1. PREPARE THE BOTTLES
In general, a 5-gallon batch requires having two cases of 12-ounce bottles. Make sure to clean and sanitize them properly. Besides, if you are using old bottles, inspect them for mold.
2. MAKE THE BOTTLE CAPS READY
Sanitize both the bottle caps and the rubber seals that these bottles contain.
3. PREPARE YOUR DESIRED PRIMING SUGAR
Prepare the priming solution before bottling so that it can add the required carbonation to your beer. Start by boiling three-fourths cups of corn sugar along with two cups of water. And, allow it to sit for some time.
4. BOTTLING THE BEER
Keep in mind never to allow the combination of priming sugar and beer to splash. Or else, it will create issues with the flavor. Also, don’t stir it. Putting it into the bottling bucket is enough to mix the solution. Allow another 20 to 30 minutes before you start filling the bottles with it.