Priming sugar?

[gabi.splinter]

Hi everyone, I'm brewing my first beer and am bottling it today. I was wondering if I need priming sugar? I followed this recipe:

German Hefeweizen

Malt Base: 5 lbs Wheat Dry Malt Extract OR 6 lbs Wheat Liquid Malt Extract
Specialty Grains: ½ lb Flaked Wheat, 1/2 lb Flaked Oats
Hops: 1 oz Hallertau Hop Pellets(bittering)
Yeast: White Labs 300 Hefeweizen, Wyeast 3068 Weihenstephan


Steep grains in muslin bag in 2 gallons water heated to 160 degrees for 20 minutes, remove and discard grain bag. Stir in malt extracts, return to heat and bring to a boil. Add hops and boil 60 minutes. Put 3 gallons very cold water into fermenter then pour in hot wort. Cool below 80 degrees, then pitch yeast, attach cover and attach air lock. Ferment until final gravity remains constant 2-3 days apart, then bottle. Fermentation temperatures above 72 degrees will enhance banana flavors, below will enhance clove flavors.

It doesn't say anything about priming sugar. I also did two batches and added raspberries to one. Thank you!

 

[VikeMan]

Hi everyone, I'm brewing my first beer and am bottling it today. I was wondering if I need priming sugar?

Yes, you do. Use a calculator, like this one, to determine how much sugar you need.
https://www.brewersfriend.com/beer-priming-calculator/

 

[Leezer]

You could also use one Domino Dot sugar cube per 12 oz bottle. Just make sure the dots are the 1/2 teaspoon size. Or measure 1/2 teaspoon table sugar into each bottle. I do small batches so it's not too tedious for me to do it this way.

 

[dmtaylor]

I have bottled hundreds of batches since 1999. I say you need 2 tablespoons sugar per gallon. So assuming 5 gallons, you need about 5/8 cup of priming sugar. Boil it in a little water, cool, then add to the batch in bulk, taking care to ensure it is fully mixed, and finally go ahead and bottle. Standard practice for every batch, any recipe, any style.