Brown Shugga

by  on  in Recipes

This is a tribute to my favorite, one and you’re done, beer. It is STRONG, not for the lightweights. Lagunitas Brown Shugga. Brewed only once a year, I shouldn’t tell ya, but it is only available in November/ December and sells out quick.

Batch Size 5.539 gal Boil Size 6.850 gal
Boil Time 90.000 min Efficiency 60%
OG 1.097 FG 1.019
ABV 10.0% Bitterness 46.8 IBU (Tinseth)
Color 20.7 srm (Morey) Calories (per 12 oz.) 320

Fermentables

Total grain: 25.862 lb
Name Type Amount Mashed Late Yield Color
2-Row Malt Grain 17.500 lb Yes No 70% 2.5 srm
Wheat Malt, Ger Grain 4.500 lb Yes No 84% 2.0 srm
Caramel/Crystal Malt – 60L Grain 1.500 lb Yes No 74% 60.0 srm
Munich Malt Grain 1.250 lb Yes No 80% 9.0 srm
Brown Sugar, Dark Sugar 9.000 oz No No 100% 50.0 srm
Simpsons – Coffee Malt Grain 4.800 oz Yes No 74% 150.0 srm
Caramel/Crystal Malt – 120L Grain 4.000 oz Yes No 72% 120.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Willamette 4.0% 2.000 oz Boil 90.000 min Pellet 19.5
Nugget 13.0% 0.500 oz Boil 45.000 min Pellet 13.6
Willamette 4.0% 1.500 oz Boil 45.000 min Pellet 12.5
Centennial 10.5% 0.811 oz Boil 1.000 min Pellet 0.8
Liberty 4.5% 0.388 oz Boil 1.000 min Pellet 0.2
Nugget 13.0% 0.125 oz Boil 1.000 min Pellet 0.2
Cascade 6.0% 0.750 oz Dry Hop 1.000 min Pellet 0.0
Centennial 10.5% 0.750 oz Dry Hop 1.000 min Pellet 0.0
Liberty 4.5% 0.750 oz Dry Hop 1.000 min Pellet 0.0

Yeast

Name Type Form Amount Stage
Danstar – Nottingham Ale Dry 2.232 tsp Primary

Mash

Name Type Amount Temp Target Temp Time
Conversion Infusion 7.906 gal 168.321 F 152.000 F 60.000 min
Final Batch Sparge Infusion 2.250 gal 230.713 F 165.200 F 15.000 min

Instructions

  1. Add 17.500 lb 2-Row Malt, 1.250 lb Munich Malt, 4.500 lb Wheat Malt, Ger, 1.500 lb Caramel/Crystal Malt – 60L, 4.000 oz Caramel/Crystal Malt – 120L, 4.800 oz Simpsons – Coffee Malt, to the mash tun.
  2. Bring 3.500 gal water to 162.000 F, 6.500 gal water to 180.000 F for upcoming infusions.
  3. Add 3.500 gal water at 162.000 F to mash to bring it to 155.000 F. Hold for 60.000 min.
  4. Add 6.500 gal water at 180.000 F to mash to bring it to 170.000 F. Hold for 45.000 min.
  5. Bring the wort to a boil and hold for 90.000 min.
  6. Boil or steep 9.000 oz Brown Sugar, Dark, .
  7. Put 2.000 oz Willamette into boil for 90.000 min.
  8. Put 1.500 oz Willamette into boil for 45.000 min.
  9. Put 0.500 oz Nugget into boil for 45.000 min.
  10. Put 0.811 oz Centennial into boil for 1.000 min.
  11. Put 0.388 oz Liberty into boil for 1.000 min.
  12. Put 0.125 oz Nugget into boil for 1.000 min.
  13. Stop boiling the wort.
  14. You should have 5.400 gal wort post-boil.
    You anticipate losing 0.960 cup to trub and chiller loss.
    The final volume in the primary is 5.340 gal.
  15. Cool wort and pitch Danstar – Nottingham Ale yeast, to the primary.
  16. Let ferment until FG is 1.019.
  17. Transfer beer to secondary.
  18. Put 0.750 oz Centennial into fermenter for 1.000 min.
  19. Put 0.750 oz Cascade into fermenter for 1.000 min.
  20. Put 0.750 oz Liberty into fermenter for 1.000 min.