I'm ready to bottle my first batch of beer. It's a Cream Stout recipe I got from the supplier. The recipe says to add priming sugar to the bottling bucket before I transfer the beer from the carboy. But, it doesn't say what kind of priming sugar or how much and the only sugar that came with the recipe was 1 lb of maltodextrin which was added just before I finished the boil, in accordance with the recipe.
I have about 4.5 gallons of beer in the carboy. The beer is very slightly sweet, flat, and has a really bitter aftertaste. Any idea how much and what kind of priming sugar I should use?