black treacle for priming/Theakston Old Peculier Clone

Has anyone used black treacle for priming? If so how much per bottled batch? How much for kegged batch? Would you add corn sugar as well or just Treacle?

Found some Black Treacle online (along with some loose tea I've been looking for).

Thinking about trying an all grain Theakston Old Peculier Clone (Would love to serve on draft, if possible )

Recipe for 5.5 gallons:
10 lbs Pale Malt
15oz Crystal 60lvb
3oz Weyermann Carafa Special III
5oz Chocolate Malt

10oz Brown Sugar in the boil (About 1/2 way through)

.5oz Fuggle ( 4% Alpha) (60 Minutes)
1oz Challenger ( 8% Alpha) 60 Minutes
.25g Fuggle (4% Alpha) Steep

Prime with Black treacle (HOW MUCH??? for bottle? for Keg?)

WLP500 Trappist Ale (saw this yeast listed in several recipes... a bit skeptical... suggestions?)

I would love to serve this on draft.

 

I would just add it for flavor to the boil or fermenter, that way you can add the right amount (not sure what that is) and leave the priming sugar for what it does best. I primed a beer with molasses (2.75 oz in 2.25 gallons) it worked fine, but didn't impart much flavor. The risk is that something that isn't pure/refined may be more or less fermentable by different strains giving an unpredicable amount of carbonation.

I'd be skeptical on using that yeast as well. I'd go with an English strain, especially on your first try at the recipe. I really like 1968 for dark beers, but there are lots of options. Otherwise your recipe looks fine, good luck.

 

I posted a break down of how to do it in my bottling thread.

More info on post 5 of this;

Bottling tips....

Hopes this helps!!!! As you can see Filkins uses the corn sugar amount, NOT the table sugar amount for his calculations. So that's what I'm going with.

 

Thanks Oldsock.
Wyeast 1968 ESB is one of my fav yeasts and I was leaning that direction as well. I might switch the brown sugar out for treacle and move it to end of boil. Then force carb at a low co2 volume for serving on draft and avoid sugar priming the keg.

Thanks Revvy!
That is one excellent thread! Will come in real handy if I do bottle this one...

 

I know this is an old thread but, how did this come out? What yeast did you go with?