Maple Syrup in my Wort... Corn Sugar Replacement

Up here in NH I have an abundance of syrup from our sap house last month.

My IPA recipe calls for 2 lbs of corn sugar in the wort near the end of the boil. This particular recipe is a bomb IPA I've been developing and would love to try a batch with the syrup as a replacement in the boil and also for bottling conditioning. I'm not looking for some kind of overwhelming outcome but very subtle would be awesome!

Does anyone know the exact amount I should use if I'm trying to replace those 2 lbs of sugar? Obviously a liquid, should I measure it by weight or by volume?

I recall there being a chart in my John Palmer book??

Thanks a bunch!

Maple syrup is just going to boost your ABV ....won't add much flavor when using in the boil...If you want to flavor try secondary or add at bottling/kegging

Yup, that's the idea of the corn sugar in the recipe. The slightest of flavors, if any would be fine. I'm just trying to figure out the equivalent of syrup to corn sugar.

BeerSmith shows Maple Syrup as 65% yield, but corn sugar as 100%.

cluckk said:

BeerSmith shows Maple Syrup as 65% yield, but corn sugar as 100%.

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Excellent!!!