Adjust priming sugar to different mash temp

[dude1]

Let's say I brewed a beer with a single infusion at 151°F (66°C) and used 3.5oz (100g) table sugar to prim and the carbonation was perfect.

If I brew the same recipe at 153°F (67°C) or 154°F (68°C) to get a maltier beer, do I have reasons to adjust the amount of priming sugar up or down to reach the same carbonation?

If yes, how much would that roughly be for 153°F (67°C) or 154°F (68°C)?

Thanks!

 

[Craigmn]

No because your beer will be fully fermented out when you prime for bottling. Keep it the same.

 

[Pappers_]

What Craig said ^^^^^