Lagunitas Brown Shugga Strong Ale Clone Recipe

Lagunitas Brown Shugga Photo by Michael Bentley CC-BY2

Ingredients:

  • 8.0 oz (227 g) dark brown sugar (45 min)
  • White Labs WLP002 or Wyeast1968
  • Whirlfloc at 15 min

Malts:

  • 14.0 lb (6.35 kg) two-row pale malt
  • 3.5 lb (1.59 kg) wheat malt
  • 1.0 lb (0.45 kg) Crisp C60 60°L crystal malt
  • 1.0 lb (0.45 kg) 10°L Munich malt
  • 4.0 oz (113 g) Baird 105°L crystal malt
  • 4.0 oz (113 g) Baird 150°L crystal malt

Hops:

  • 1.5 oz (42.5 g) Willamette, 4.1% a.a. (90 min)
  • 0.3 oz (8.5 g) Horizon, 13% a.a. (45 min)
  • 1.1 oz (31.2 g) Willamette, 4.1% a.a. (45 min)
  • 0.1 oz (3 g) Horizon, 13% a.a. (0 min)
  • 0.3 oz (8.5 g) Liberty, 4.5% a.a. (0 min)
  • 0.75 oz (21 g) Centennial, 8% a.a. (0 min)
  • 0.75 oz (21 g) Cascade, 5.4% a.a. (dry)
  • 0.75 oz (21 g) Centennial, 8% a.a. (dry)
  • 0.75 oz (21 g) Liberty, 4.5% a.a. (dry)

Directions:

Use carbon-filtered tap water. Adjust water with gypsum in mash. Single infusion mash at 155°F (68°C). Mash out at 168°F (76°C). Boil for 90 minutes. Whirlpool knockout (0 min) hops for 5 minutes before chilling.

Ferment at 64°F (18°C). Dry hop one week in primary. Package and age at least two months, the brown sugar flavors will come out and the hops will begin to recede after about six weeks.