Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Can You Brew It recipe for Lagunitas Brown Shugga
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Old 02-03-2012, 03:45 AM   #11
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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
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I want to have this beer nicely bottle conditioned by Thanksgiving. When do you guys think I should brew? Sometime in Summer?


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Old 03-22-2013, 11:44 PM   #13
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Old 03-25-2013, 10:39 AM   #14
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Just bottled mine...tweaked it in a few places but tasted amazing
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Old 01-12-2014, 12:22 PM   #15
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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
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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
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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:
http://www.homebrewtalk.com/f12/wher...stitue-223946/

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
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Quote:
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
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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
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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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