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Old 02-03-2012, 03:45 AM   #11
Feb 2011
Auburn, WA
Posts: 64
Liked 1 Times on 1 Posts

I'm just finishing up the last few bottles of this...and I must say it turned out excellent! I missed my OG by a smidge, but it's still over 9%. I'll definitely rebrew this one!

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Old 05-02-2012, 01:50 PM   #12
Dec 2010
Portland, OR
Posts: 445
Liked 13 Times on 11 Posts

I want to have this beer nicely bottle conditioned by Thanksgiving. When do you guys think I should brew? Sometime in Summer?

In Primary:
Amarillo Pale Ale
A Stout I brewed for a guy as a lesson

In Bottles:
Jamil's Belgian Tripel
Centennial Pale Ale

On Draft:
Imperial Red Ale

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Old 03-22-2013, 11:44 PM   #13
Sep 2010
Aurora, Colorado
Posts: 1,442
Liked 138 Times on 93 Posts


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Old 03-25-2013, 10:39 AM   #14
Calichusetts's Avatar
Nov 2011
Plymouth, MA
Posts: 3,014
Liked 500 Times on 300 Posts

Just bottled mine...tweaked it in a few places but tasted amazing

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Old 01-12-2014, 12:22 PM   #15
pumpkinman2012's Avatar
Jan 2013
, New York
Posts: 1,116
Liked 140 Times on 126 Posts

Just tasted this for the first time last night at a beer and wine tasting that we have every weekend or so with a few really good friends, we usually taste a half dozen of our own brews and a few craft brews that we've either read about or heard others rave about, if one really impresses us, we try to find a clone recipe.
I'm a fan of a lot of different styles, but after trying 4 or 5 IPA's, they all started to have the same basic profile, so overly hopped that you couldn't taste anything but the hops, I like IPA's that bring more to the table than that, so we decided to start trying the ales.
Lagunitas wasn't new to me, I've enjoyed their IPA, so I grabbed a bottle of Brown Shugga,it was nothing short of incredible!
I'm going to try my hand at making it, this might make it into my list of a dozen or so brews that I keep as part of my rotation, but I have a few questions on the recipe, such as what are good substitutions for the 105 &150L grain, also, from what I've read, this needs to bottle age for 3-5 months, or would it be better to rack to a carboy and let it bulk age?

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Old 01-22-2014, 12:48 PM   #16
ram5ey's Avatar
Feb 2013
Macon, GA
Posts: 508
Liked 56 Times on 47 Posts

I just made page recipe last weekend. When you listen to the podcast there are a few recipe differences. I used crystal 120 for the 105 and muntons extra dark crystal 135/165 (which people call 150). I don think it would make a difference in storage between bottles and in the container as long as you are extremely sensitive to sanitation and the temp is 60f or lower.

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Old 01-22-2014, 01:18 PM   #17
Hello's Avatar
Aug 2013
Raleigh, North Carolina
Posts: 11,455
Liked 3402 Times on 2291 Posts

I think I may try this but I know I won't find Crystal 105 and the closest I can get is Caramel 155 by Simpsons, which I think is an English malt. For the 105, the closest I see is Briess 120, but that's an American malt, right? So do I want to stick with all English malts?

Researching Crystal 105, I came upon this thread that has a slightly different grain bill:

Either way, this looks like a good recipe to try soon. I love the beer itself. I also will likely bulk age as well.

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Old 04-17-2014, 08:44 PM   #18
Oct 2013
Posts: 64
Liked 1 Times on 1 Posts

Originally Posted by runs4beer View Post
I brew this a few months ago, it was great. Only had to sub the liberty hops (for what, can not remember..). The crystal malts they use are english crystals so keep that in mind when sub. them. US crystal will be quite different, I wasn't able to get Crisp but Bards are the closest so I went with those and was happy with the results. I guess muntons might be the next best that is commonly available at most LHBS.
This is only important if your trying to clone vs. just brewing a good. Beer
Im brewimg this on Saturday how long did it take to ferment? Thanks

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Old 12-25-2014, 02:46 AM   #19
Sep 2014
Posts: 5
Liked 1 Times on 1 Posts

Just got all the ingredients for this today. How long did everyone dry hop for? And I noticed Eric didn't use a secondary Ferm. I was thinking 7 days in secondary, but looking to see what others did.

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Old 01-07-2015, 06:57 PM   #20
Aug 2014
Posts: 21

How long was total fermentation time? Also are we raising 1 degree per day until desired temp, and then after hitting fg, reducing to 60 degrees for a few months of conditioning? Or do we hold at the temp we set to reach fg?

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