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How Much Priming Sugar for 5 Gallons of Beer

Priming sugar is essential for making delicious beer. It adds carbonation, flavor, and mouthfeel to the final product, and provides a great deal of enjoyment for beer enthusiasts.

For brewers who are just getting started, understanding how much priming sugar to add to 5 gallons of beer can be daunting.

In this article, we’ll break down the basics of priming sugar and explain how to calculate the right amount for 5 gallons of beer.

Priming Sugar Basics: What Is Priming Sugar?

Priming sugar is added during bottling in order to give the beer its sparkle, or carbonation. The sugars are quickly consumed by yeast that remains in suspension in the bottle, releasing CO2 as a byproduct. This carbon dioxide is what produces the pleasant carbonation effect when you open your bottle.

The type of priming sugar used determines which flavors are imparted into the beer as well as its alcohol content and other characteristics like head retention or mouthfeel.

Common types of priming sugars include dry malt extract (DME), liquid malt extract (LME), table sugar (sucrose or glucose), corn or cane syrup, honey, etc.

Calculate The Right Amount Of Priming Sugar For 5 Gallons Of Beer

Using a priming calculator such as this one here will help determine exactly how much priming sugar to use. Enter your batch size (in this case 5 gallons) as well as the target CO2 levels that you are aiming for and also what gravity points your wort will have after fermentation has completed (This can be estimated from an online calculator based on your recipe).

The calculator will then output exactly how many ounces or grams of DME/corn sugar/table sugar per gallon should be used for proper carbonation levels at respective temperatures.

For example, if your target CO2 level was 2 volumes of CO2 at room temperature then 10oz/gallon would need to be added using either DME/corn syrup/table sugar depending on what type you opted for.

Factors Affecting Priming Amount

Apart from batch size and target CO2 level, there are several other factors that affect the priming amount:

  • Temperature—the warmer a solution is the faster yeast activity will take place so more priming sugars should be added when bottling in hot climates than cold climates
  • Gravity—higher gravity beers require more primers because they have less absorption capacity than those with lower gravities
  • Alcohol Content—higher alcohol beers require less primers because alcohol itself helps with carbonation

Types Of Priming Sugars

When picking out a primer there are three main options: dry malt extract (DME), liquid malt extract (LME), and table sugar (sucrose or glucose). Each option can result in slightly different characteristics such as taste and ABV level so pick which one suits your desired outcome best:

  • Dry Malt Extract—this option produces a very clean flavor once fermented with little residual sweetness remaining while also potentially increasing ABV levels slightly due to higher concentrations not present when using LME/table sugars
  • Liquid Malt Extract—this option adds a body and mouth feel while maintaining pleasant sweetness without adding too much additional ABV compared to DME
  • Table Sugar—also known as sucrose or glucose; this option ferments quicker than other options but without adding much body due to low solids content; it also results in lower ABV but can also give additional sweetness if desired

Brewing Steps To Add The Right Amount Of Primed Sugars

Once you have determined the amount of primer needed add it to your brew according to these steps:

  • Measuring – measure out precise amounts based on calculations from above using volumetric measurements such as teaspoons, tablespoons similar units; weight measurements should also be taken into consideration when dealing with dry ingredients like DME / LME which need denser portions due to their concentrated nature
  • Mixing – mix your desired ingredients together until completely dissolved within any water prior to boiling; stirring constantly will help ensure all ingredients dissolve evenly preventing any clumping
  • Boiling – boil all primed ingredients together with any proposed flavoring additions such as wort chilies etc…for approximately 10 minutes allowing them time to fully combine within the solution creating an even mix with no sediment stuck at the bottom; cool quickly after boiling is complete before bottling
  • Bottling – bottle beers according to individual style guidelines ensuring each bottle contains enough primer for the desired effect/carbonation levels desired based on calculations made earlier

Dangers Of Over / Under-Primining Your Beer

Regardless of how effective these calculations were there always exist risks associated with over-primed or under-primed beer meaning too much carbon dioxide has been created leading to either flat-tasting beers or bottles exploding due to excessive pressures caused by too much CO2. To avoid these scenarios follow these steps:

  • Measure all primed ingredients precisely using volumetric/weight measurements
  • Boil primed ingredients prior to bottling giving them time to combine evenly within the solution
  • Bottle beers according to their individual style guidelines ensuring each bottle contains enough primer for the desired effect/carbonation levels desired based on calculations made originally

How To Avoid Over Or Under-Primining Beer

Begin bottling by adding 3/4 of the total calculated amount. After 48 hours, test levels again to determine if more needs to be added. Use the results of test batches conducted throughout the process to make your decision.


Priming sugars are a must for excellent-tasting craft beers. It can be hard to figure out how much is needed per batch, but with the right research and calculations, anyone can master it!

Just don’t rush things – keep your patience, try multiple batches and adjust your results based on those tests. After that, you can determine if more needs to be added in order to reach the final, delicious product everyone loves to enjoy!

Author Image Fabian
I’m Fabian, homebrewer and beer taster. I’m also the editor of Beer100. I love travelling the world and trying out new handcraft beer and different beer styles. I’m not an expert in brewing beer, but I know a few things about beer, which I share on this blog. If you need help or have a question, please comment below.

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