I've got a 3 gallon batch of bourbon dubbel fermenting, recipe calls for priming with maple syrup, I'm thinking of siphoning off .5 gal to prime with honey and .5 gal to prime with black treacle.
Recipe calls for 1.5 oz maple syrup/gal
Using http://www.northernbrewer.com/priming-sugar-calculator/ I plan to use .72 oz honey and .61 oz treacle
Does anyone know if adjusting the priming sugars will result in a noticeable variation in flavor, and possibly carbonation?