Assuming full attenuation, is there a way to figure out what gravity reading would be suitable to not use priming sugar, and just allow the excess sugar to create the carbonation? A sub-question would be how much gravity some the 3/4 cup priming sugar add?
The OG on my blonde was 1.052. I used California Ale Yeast (WLP001), which has an attenuation of 73-80%. Therefore, the potential TG is between 1.014 and 1.010.
If I bottle at, say, 1.016, will that be enough to carbonate the beer without adding sugar? 1.020?