Adjustments for 2Hearted Clone to Avoid Over Carbonation?

[Outsider's Almanac]

I just made a 2 Hearted clone the other day. here's the recipe:

http://www.beertools.com/html/recipe.php?view=214

As you can see 2 Hearted uses almost twice the grains as a typical pale ale, 13lbs in the case of this clone recipe.

Right now our wort is a gorgeous toffee color and the yeasties are flipping out and feeding like savages. This has me a bit worried, but maybe for no good reason at all.

I'm concerned that because we used so much grain and then extracted so many fermentable sugars from that grain that we run the risk of over-carbonation when it comes to bottling/kegging time.

But maybe I'm wrong, maybe we'll just have a very high ABV because the yeast will have had their way with the sugars by then?

I figure there has to be a formula for discovering if you need to dial back on priming sugars so as to avoid over-carbonation, right? Is there?

Oh yes, I also forgot to take a gravity reading cuz I'm dumb.

Thanks for any help in advance!

[Ray Grace]

You shouldn't have any problems as long as you allow it to fully attenuate. Assuming you've allowed the yeast to consume all the sugars in your wort, the only sugars available during priming will be from the priming sugar.

[Outsider's Almanac]

Ok, cool. Is there any kind of testing/readings I can do to find out sugar presence? Other than the testing original gravity and final gravity since I've already blown that.

[Ray Grace]

I'd still go ahead and check your final gravity and look for something close to what your target f.g. is, don't rely on airlock activity. Obviously, you can't know for sure what your actual f.g. should be without having taken a starting gravity but at least you have something of a target.