I have a maple porter in the 5 gallon primary that I am going to split between my Party Pig (2.25 gallons) and about a dozen bomber bottles for whatever beer remains. Already used 24oz of pure B maple syrup at flameout and plan to prime with it, as well.
The Party Pig calls for about 2oz of standard priming sugar. I usually just go ahead prime my entire 5 gallon batch with 4.5oz of priming sugar and it works well for both the pig and my bottles. I am hoping to be able to do it the same way when I substitute with maple syrup.
The question... If I am usually currently priming with 4.5oz of dry priming sugar, what would be my equivalent using liquid pure maple syrup? I've browsed dozens of threads about it here but still don't feel clear about something that I would think would be a fairly simple answer. Note that based on the style, I'd probably want to be under-carbed than over-carbed.
Thanks for any recommendations.